This has been a favorite around camp and is very easy to make.
Ingredients:
-10-12 pork chops. I use the pork ribeye chops from HEB
-Roughly 5 pounds of potatoes cut into chunks
-large sweet onion sliced.
-16 ounces of mushrooms sliced into thirds
-2 bell peppers sliced.
-pound of salted butter
-season it all type seasoning. We use Harleys as that stuff makes dirt taste good!
In a large foil pan, layer bottom with the pork chops. Season both sides of the chops with the season it all. Cover the pork with all of the vegetables and place the butter on top. Dust everything with a little more seasoning. Cover top of pan with foil rolling the edges to create somewhat of a seal.
Cook in oven at 350* for 2 hours.
I have also set pan on top of coals in the firebox of my smoker and it turned out great. Kinda like a giant silver turtle. The butter keeps things from burning.
Feeds 6-12 depending on people’s appetite.
I forgot to put bell peppers in this batch but you can use your imagination!
Ingredients:
-10-12 pork chops. I use the pork ribeye chops from HEB
-Roughly 5 pounds of potatoes cut into chunks
-large sweet onion sliced.
-16 ounces of mushrooms sliced into thirds
-2 bell peppers sliced.
-pound of salted butter
-season it all type seasoning. We use Harleys as that stuff makes dirt taste good!
In a large foil pan, layer bottom with the pork chops. Season both sides of the chops with the season it all. Cover the pork with all of the vegetables and place the butter on top. Dust everything with a little more seasoning. Cover top of pan with foil rolling the edges to create somewhat of a seal.
Cook in oven at 350* for 2 hours.
I have also set pan on top of coals in the firebox of my smoker and it turned out great. Kinda like a giant silver turtle. The butter keeps things from burning.
Feeds 6-12 depending on people’s appetite.
I forgot to put bell peppers in this batch but you can use your imagination!
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