Dutch Oven Pork Chops Recipe
When I first made Dutch Oven Pork Chops, I couldn’t believe how simple and rewarding it was. Imagine tender pork chops nestled in a rich, creamy sauce with hearty vegetables. It’s a dish that fills your kitchen with mouthwatering aroma and warms your soul.
Ingredients
- Bone-in pork chops
- Salt and pepper
- Olive oil
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Dried thyme rosemary, and sage
- Paprika
- Red pepper flakes
- Carrots
- Potatoes
- Green beans
- Frozen peas
- Fresh parsley
Instructions
- Start by seasoning the pork chops generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat. Lay the chops in and sear them for 3-4 minutes on each side until they’re golden brown. Remove and set aside.
- Using the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant and softened. The smell of sizzling garlic will already have you drooling!
- Pour in chicken broth and heavy cream. Stir in dried thyme, rosemary, sage, paprika, and a dash of red pepper flakes. Allow the mixture to simmer gently as the flavors come together.
- Nestle your pork chops back into the pot. Surround them with carrots, cubed potatoes, green beans, and peas. This step is where the dish truly comes to life!
- Reduce the heat and cover the pot. Simmer for about 30-35 minutes, until the pork chops are cooked through and the veggies are tender. Stir occasionally to keep everything melting together beautifully.
- Finish with a sprinkle of fresh parsley on top. Serve from the Dutch oven for a rustic touch or plate it up for a polished dinner presentation. Enjoy!
Notes
- Room Temperature Meat: Bring the pork chops to room temperature before cooking to help them sear evenly.
- Taste as You Go: Adjust the spices and herbs in the sauce to match your flavor preference.
- Don’t Rush the Simmer: Cooking over low heat is key to tender meat and well-cooked veggies.