Finally, snow dusts the Rocky Mountains and the summer of 2018 becomes a distant memory. It is time to dust off the Dutch oven. Tucked begin the summer wok and the springtime molds for chilled salads, you may find yours waiting its re-discovery. Try my smothered pork chops for a warm home-cooked meal. Just the simple aroma will bring your October guests running to the table. First, purchase quality bone-in pork chops that are about ¾” thick. These can be briefly marinated with a dash of white vermouth. Pepper and sear the chops in a dash of olive oil, briefly, to seal in the flavors. In the Dutch oven, pour out one large can of crushed pineapple. Set the seared chops on top of the pineapple. Pour on chicken broth, just covering the chops. Add chunks of green bell pepper, a carrot per person, 1 whole peeled onion, dried mango, and sun-dried tomatoes. Season with some salt and place the lid on the Dutch oven. Bake at 400⁰ F for at least 2 hours. Yum. Who’s the weather responder now! © Kelly McBride Loft