Dutch Oven Pork Chop And Potatoes Food

MOM'S OVEN PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
• Season both sides of pork chops liberally with salt and pepper.
• Heat vegetable oil in large skillet over medium high heat.
• Brown both sides of pork chops. Move to prepared dish.
• Slice scrubbed potatoes and arrange over pork chops in baking dish.
• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
• Spread mushroom soup over potatoes.
• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.

SMOTHERED PORK CHOPS

Steps:

• Season both sides of the chops with the Essence.
• Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
• Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
• Remove from the heat. Serve with either steamed white rice or rice pilaf.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

DUTCH OVEN PORK CHOPS AND POTATOES

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.

PORK CHOPS WITH CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
• Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
• Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
• Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

BRAISED HERB PORK CHOPS

Steps:

• Combine the first 8 ingredients; rub over both sides of pork chops. In a 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. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.