While it was snowing yesterday afternoon we were cooking....
Pork Chops n' Potatoe Sauce (right) and Cherry Cobbler (left) in cast iron skillets in the fireplace.
Attachment 23904
Those are cast iron skillets that belonged to my grandparents.
They did a lot of camping and probably used them over a campfire.
Cast Iron - at least 80 years old and still works good.
Attachment 23905
Pork Chops n' Potatoe Sauce above.
Attachment 23906
Plated.
Attachment 23907
Cherry Cobbler cooked in the Cast Iron skillet on the left in the first picture.
----------------------
Directions for Pork Chops n' Potatoe Sauce in 10" Cast Iron Skillet
2 pork chops
1 potatoe in 1/4" slices
1 medium yellow onion sliced
1 can cream of mushroom soup
1/2 can water
Add 1/8" EVOO to empty Cast Iron Skillet
Brown pork chops both sides.
Move pork chops to one side. Add onions and saute.
Put back pork chops, onions on top.
Potatoe slices over onions.
Add water and soup mix over all.
Simmer untill chops and potatoes are fork tender.
Check Chops for 165F with instant thermo. About 45 - 60 minutes.
---------------------
Directions for Dessert - Cherry Cobbler in 10" Cast Iron Skillet
2 20oz cans of cherry filling
1 1/3 cups sugar
1 1/3 cups flour
1 1/3 cups oatmeal
1/2 cup chopped pecans, optional
2/3 cup butter
3/4 tsp vanilla
Directions:
To help with clean up, line your Cast Iron skillet with heavy duty foil.
Pour the cherry pie filling into the Cast Iron skillet and spread it over the bottom.
In a bowl, mix together the sugar, flour, oatmeal, and pecans.
Add your vanilla.
Cut the butter into pieces that are about 1 tbsp in size. Mix into the sugar/flour/oatmeal mixture.
You might need to use your hands or a pastry cutter. Spread this topping over the cherries.
Put the lid on the Cast Iron skillet and bake the cobbler for about 45 - 60 minutes.
Check and see if the crust is brown and the cherries bubbly. If so, then it is done!
Serve this with whipped cream, optional.
------------------------
Both were excellent. I recommend them.
You could use Dutch Ovens instead of Cast Iron Skillets.
Pork Chops n' Potatoe Sauce (right) and Cherry Cobbler (left) in cast iron skillets in the fireplace.
Attachment 23904
Those are cast iron skillets that belonged to my grandparents.
They did a lot of camping and probably used them over a campfire.
Cast Iron - at least 80 years old and still works good.
Attachment 23905
Pork Chops n' Potatoe Sauce above.
Attachment 23906
Plated.
Attachment 23907
Cherry Cobbler cooked in the Cast Iron skillet on the left in the first picture.
----------------------
Directions for Pork Chops n' Potatoe Sauce in 10" Cast Iron Skillet
2 pork chops
1 potatoe in 1/4" slices
1 medium yellow onion sliced
1 can cream of mushroom soup
1/2 can water
Add 1/8" EVOO to empty Cast Iron Skillet
Brown pork chops both sides.
Move pork chops to one side. Add onions and saute.
Put back pork chops, onions on top.
Potatoe slices over onions.
Add water and soup mix over all.
Simmer untill chops and potatoes are fork tender.
Check Chops for 165F with instant thermo. About 45 - 60 minutes.
---------------------
Directions for Dessert - Cherry Cobbler in 10" Cast Iron Skillet
2 20oz cans of cherry filling
1 1/3 cups sugar
1 1/3 cups flour
1 1/3 cups oatmeal
1/2 cup chopped pecans, optional
2/3 cup butter
3/4 tsp vanilla
Directions:
To help with clean up, line your Cast Iron skillet with heavy duty foil.
Pour the cherry pie filling into the Cast Iron skillet and spread it over the bottom.
In a bowl, mix together the sugar, flour, oatmeal, and pecans.
Add your vanilla.
Cut the butter into pieces that are about 1 tbsp in size. Mix into the sugar/flour/oatmeal mixture.
You might need to use your hands or a pastry cutter. Spread this topping over the cherries.
Put the lid on the Cast Iron skillet and bake the cobbler for about 45 - 60 minutes.
Check and see if the crust is brown and the cherries bubbly. If so, then it is done!
Serve this with whipped cream, optional.
------------------------
Both were excellent. I recommend them.
You could use Dutch Ovens instead of Cast Iron Skillets.
