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Heat the Dutch oven on the campfire. Add the olive oil.
Season your pork chops with salt and pepper.
When the oil is hot, lightly brown the pork chops.
Melt the butter in a separate pan. In a bowl mix together butter, bread crumbs, and a ¼ cup of water.
Spoon that mixture over the pork chops and turn them to coat.
Place the cubed potatoes on top of your pork chop mixture.
Cover the entire thing with the cream of mushroom soup mixed with the remaining ½ cup water.
Assemble coals under and on top of Dutch oven, then bake for 1 hour at around 350 degrees.