Mix all ingredients together. Pinch off small pieces and form into balls.  Cook 10-15 min at 350 in Dutch oven.  Makes 6 dozen. 

In Dutch oven, add 2 tbps. oil.  Brown pork chops on both sides.  Remove chops and saute onions.  Remove onions and put chops back in.  Spread onions over the chops.  Lay the potato slices over the onions.  Mix the water and soup and pour over the chops.  Cook with briquettes under and on top of the Dutch oven until the chops and potatoes are tender. 

In covered grill, arrange medium coals around a drip pan.  There should be medium-low heat over the drip pan.  Place meat on grill rack over drip pan, but not over the coals.  Cover grill and grill for about 1 1/2 hours or until meat thermometer reaches 140 degrees.

In a bowl, gradually blend orange juice into peanut butter, beating with wire whisk until smooth.  Brush roast with mixture.  Grill 30 minutes more or until thermometer reaches 160 degrees, brushing occasionally with peanut butter mixture.

Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.

• Pre heat a 12-inch Dutch Oven with olive oil.
• In a pie plate mix flour, pepper, and salt.
• In a 2nd pie plate beat 2 eggs.
• In a 3rd pie plate mix bread crumbs, parmesan cheese, sage, and lemon peel.
• Roll each chop in flour, then egg, then bread crumb mixtures, and put into kettle over medium heat.
• Cook chops for about 2 minutes on each side until golden brown.
• Place lid on the kettle and bake at 400~ for about 20 minutes.
• Use about 20 briquettes under the kettle to brown chops. Use about 10 to 12 briquettes under the kettle and about 14 to 16 the lid.
• Invert lid and place chops on the lid.
• Put about 20 briquettes under the kettle and use drippings to make gravy.

Hint: Garnish chops with lemon and/or orange wedges.

Roger Eyman