dutch oven pork chops
Pork
Dutch Oven Pork Chops
Never serve a dry pork chop again! These pork loin chops are braised low and slow in a heavy Dutch oven with vegetables for a simple and nourishing dinner.
Ingredients
- 1/4 cup dried parsley flakes
- 2 teaspoons paprika
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 7 bone-in pork loin chops (1/2 inch thick)
- 2 tablespoons canola oil
- 2 cups thinly sliced onions
- 4 large garlic cloves, sliced
- 5 medium carrots, cut into 2-inch pieces
- 2 cups chicken broth
- optional: hot mashed potatoes and chopped fresh thyme
Directions
- Combine the first 8 ingredients; rub over both sides of pork chops. In an oven-safe Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil.
- Reduce heat; return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Also if desired, serve with potatoes and sprinkle with fresh thyme.
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