Here's a Dutch oven recipe for that other white meat... pork. And this recipe adds a little twist to the usual pork serving.
You will need:
(To Serve Two)
Four boneless pork chops
Lawry's season salt, pepper
1 can of OregoN's Blueberries in sauce
1/8 cup of sugar
1/4 tsp. of cinnamon
1/3 tsp. of ginger
Here's how you do it.
Season your chops with the Lawry's season salt and pepper on both sides.
Start your coals for your heat source.
While the coals are heating up, get out your favorite outdoor serving ware. In this case I chose my Rainbow Trout collection from Cabela's.
Sit your Dutch directly over an open campfire or bed of coals and add the chops. Brown on both sides. After browning remove to another plate.
Add blueberries and remaining ingredients and return Dutch to bed of coals.
With a wooden spatula, stir blueberry mixture to dissolve sugar and mix ingredients. Stir slowly bringing the mixture to a bubbling simmer. Let simmer three minutes and return chops.
After adding chops remove Dutch from bed of coals and place 16 coals on top lid and cook for fifteen to twenty minutes.
As sides, consider fresh garden new potates with green beans topped with roasted slivered almonds along with fresh sweet corn.