DUTCH OVEN PORK CHOPS AND POTATOES RECIPES

Steps:

• Trim some fat from chops.
• Place fat in dutch-oven.
• Over medium heat; cook fat until light brown.
• Using spoon press and rub fat over bottom of dutch oven.
• Discard extra fat.
• Add Chops and cook until browned on both sides.
• Remove chops and set aside.
• In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
• Adding salad oil if necessary.
• Return chops to dutch oven.
• Arranging vegetables over and around chops.
• Stir in tomatoes with there liquid and remaining ingredients except peas.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 45 minutes or until chops and potatoes are tender.
• Add peas and heat threw.

Steps:

• Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on both sides with salt and pepper and the granulated garlic and granulated onion.
• Heat a very large cast-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook until browned, 3 minutes per side; transfer to a plate.
• In the same skillet, melt the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables and apples soften a bit, 4 to 5 minutes.
• Stir in the stock, lemon juice, and mustard. Slide the chops back into the skillet. Cover partially and cook until an instant-read thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Serve the chops directly from the skillet.