Cream of Mushroom Dutch Oven Pork Chops

Chop onions and sauté in butter in the Dutch oven. Add seasonings as desired to both sides of the pork chops, let them sit a little while. Brown / pan sear them on both sides in the Dutch oven. Add both cans of cream of mushroom soup, add top hot coals / charcoal briquettes on the Dutch oven. Cook an additional 20 minutes or so, stirring several times to ensure gravy does not burn to the bottom. Serve on rice or mashed potatoes.

If preparing on the stove and in the oven indoors, use medium heat while browning the chops. Bake at 350° about 30 minutes, test the chops with a temperature probe and make sure internal temperature has reached 165°F before removing and serving.