PORK CHOPS IN DUTCH OVEN RECIPES

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DUTCH OVEN PORK CHOPS AND POTATOES RECIPE - FOOD.COM



Dutch Oven Pork Chops And Potatoes Recipe - Food.com image

Make and share this Dutch Oven Pork Chops And Potatoes recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 pork loin chops
4 medium potatoes, cut in to thin slices
3 carrots, cut in to thin slices
2 medium onions, thinly sliced
1 (16 ounce) can tomatoes
1/2 cup water
1 teaspoon instant chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1 (10 ounce) package frozen peas

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.

Nutrition Facts : Calories 537.4, FatContent 20.7, SaturatedFatContent 7.6, CholesterolContent 68.8, SodiumContent 486.1, CarbohydrateContent 61.5, FiberContent 11.1, SugarContent 12.9, ProteinContent 27.9

SMOTHERED PORK CHOPS RECIPE - NYT COOKING



Smothered Pork Chops Recipe - NYT Cooking image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour — chili powder, say, or smoked paprika.

Provided by Sam Sifton

Total Time 3 hours

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

Steps:

  • In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
  • Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
  • Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
  • Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
  • Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

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