Cauldron-Cooked Pork Chops with Cheesy Mushroom and Tomato Layer

1Prepare the open fire and place a large cauldron over it, ensuring it is stable and secure.

2In a bowl, mix the mayonnaise (½ cup) with a pinch of salt and pepper. Spread this mixture evenly over the bottom of the cauldron.

3Layer the sliced potatoes (4 medium) evenly over the mayonnaise (½ cup), followed by a layer of sliced tomatoes (2 large).

4Season the pork chops with salt and pepper, then place them on top of the tomatoes (2 large).

5Add the stewed mushrooms (1 cup) and sliced onions over the pork chops, distributing them evenly.

6Sprinkle the shredded cheese generously over the top of the mushrooms and onions.

7Cover the cauldron with a lid or a large piece of aluminum foil to trap the heat and steam.

8Cook over the open fire for about 45 minutes to 1 hour, checking occasionally to ensure it doesn't burn and that the heat is even.

9Once the pork chops are cooked through and the cheese is melted and bubbly, carefully remove the cauldron from the fire.

10Let it cool for a few minutes before serving. Garnish with fresh herbs before serving.