Serves: 6
Total Calories: 359

6 thick boneless pork chops, trimmed of fat and cut in 1-inch cubes
1 medium yellow onion, diced
4 tablespoons olive oil
1 cup beef stock base
2 bay leaves
1/4 cup flour
1/2 cup sour cream
4 tablespoons prepared mustard
1 tablespoon sugar
4 tablespoons lemon juice
1 teaspoon grated lemon peel
salt and pepper

Brown the diced onion in the oil over low heat on a camp stove in a 12-inch Dutch oven. Season the meat to taste and add to the browned onion. Fry for a few minutes, then add beef stock and bay leaves. Set the DO in a firepan with 8-10 briquets underneath and 16-18 on the lid, and cook 30-40 minutes until meat is tender. Mix the flour with the sour cream and add to meat mixture and stir to mix. Season with the mustard, sugar, lemon juice and grated lemon peel. Serve with boiled potatoes, rice, or noodles.

Nutritional Facts:

Serves: 6
Total Calories: 359
Calories from Fat: 204

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls