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Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 6 servings


• 6 rib, sirloin, or blade pork chops
• salt and black pepper to taste
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1¾ cups plus 1/4 cup tomato juice
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• dash black pepper
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried rosemary, crushed
• 1 egg, beaten
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1/3 cup fine dry bread crumbs or wheat germ
• 1 ounce Parmesan cheese, grated (1/4 cup)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons unbleached all-purpose flour


Trim excess fat from chops. Cook fat trimmings in Dutch oven or skillet until 2 tablespoons drippings accumulate. Discard fat pieces. Season chops with salt and pepper and brown in hot drip- pings. Remove chops and set aside.

In the same Dutch oven or skillet, cook onion and garlic until onion is tender but not brown. Add 1¾ cups of the tomato juice, mushrooms, sugar, salt, pepper, thyme, marjoram, and rosemary. Return chops to pan. Simmer, covered, for 20 to 25 minutes.

Meanwhile, combine egg, spinach, bread crumbs, Parmesan, and butter in a separate bowl. Place 2 tablespoons of spinach mixture atop each chop to form a dumpling. Simmer, covered, until dumplings are heated through, 10 to 15 minutes. Place chops and dumplings on a platter.

In a small bowl, blend flour with the remaining % cup tomato juice. Stir into pan juices. Cook and stir until thickened and bubbly. Pour sauce over chops.

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