🌾 Chuckwagon January 15 Recipe🍖 Smothered Pork Chop & Onion Camp Stew

🍖 Smothered Pork Chop & Onion Camp Stew

A cold-day comfort classic — tender pork chops simmered in rich onion gravy with potatoes.

Serves: 6Prep Time: 15 minutesCook Time: 45–50 minutes

This dish feels like something Grandma would’ve made on a snowy afternoon — simple ingredients, slow cooking, and deep, comforting flavor.

🐖 Ingredients

• 6 bone-in pork chops

• 2 tbsp butter or bacon grease

• 1 large onion, thinly sliced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 3 tbsp flour

• 3½ cups chicken or pork broth

• 1 tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire sauce

🍳 Instructions

1. Brown the Pork ChopsHeat bacon grease in a Dutch oven. Lightly season pork chops with salt and pepper and brown on both sides. Remove and set aside.

2. Build the Onion GravyIn the same pot, add onions and garlic. Cook until onions soften and turn golden. Sprinkle flour over onions and stir constantly for 1 minute.

3. Add BrothSlowly pour in broth, stirring until smooth and slightly thickened.

4. Add Vegetables & PorkStir in potatoes, carrots, thyme, and Worcestershire if using. Nestle pork chops back into the gravy.

5. Simmer SlowCover and simmer 35–40 minutes, until pork is tender and vegetables are soft.

6. ServeSpoon pork chops and gravy into bowls and serve with mashed potatoes, biscuits, or skillet bread.

🤠 Chuckwagon Tip

On the trail, meat was often cooked low and slow in gravy to stretch flavor and keep it tender — this dish gets even better the next day.