I prepped the entire pot before lighting coals, so in theory, you could prep your vegetables at home and take them to camp precut in zip top bags. I cubed potatoes, onions; chopped green onions and carrots, and used presliced mushrooms. Basically dumping them into a well oiled dutch oven, seasoning the vegetables and topping them with a little oil and my favorite prepared sauce, then placing pork chops on top in a single layer. I seasoned them and then lidded the pot and put in on heat. Easy peasy.
For something that was so simple to make, it tasted really great. The spice on the vegetables was simple and flavorful. This truly was chuck wagon cooking! I've been lacking the desire to push the envelope and make really complicated meals with lots of dishes and steps, because I've been so busy lately. I think I got burned out trying to push the envelope so far, that I forgot why I started this blog-- to have fun! So for the next little while, expect simple meals that don't require many steps or fancy things. It will still taste good though.
4 large russet potatoes, cubed 1 onion, cubed 3 green onions, diced 4 large carrots, julienned 1/2 pound mushrooms, sliced Alabama barbecue sauce 1 teaspoon canola oil ground black pepper kosher salt seasoned salt garlic powder 5 bone in pork chops 1/4 cup water