Dutch Oven Pork Chop Casserole Recipes

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.

DUTCH OVEN PORK CHOP CASSEROLE

Steps:

• In a 12" Dutch oven, brown the chops in a small amount of bacon grease. Remove. Put rice in bottom of Dutch oven. Put chops on top of rice. Cover chops with bell pepper, onion, and tomatoes. Sprinkle oregano on top of tomatoes, salt and pepper to taste. Add the can of soup. Cover. Cook 1 hour.

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

CASSAROLED PORK CHOPS

Steps:

• pre heat the oven to 100 degrees / gas mark 2
• peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
• place the chops on a chopping board trim the the fat set aside for later, place the chops in a casserole dish laying the onions in the gaps as you do so,
• place the carrots the rest of the onions, chillies, tomato puree, thyme and all the stock in the casserole dish season with salt and pepper
• pop the lid on place in the middle of the oven for 5 hours.
• after 5 hours remove from the oven straine but retain all the fluid, remove all the bones and discard, put the carrots and onions back in the fluid in a large saucepan place the meat back in add 2 - table spoons of gravy granules bring to the boil then simmer for 1 hour stirring occasionaly to prevent sticking.
• place an oven dish with a little oil in to a pre heated oven at 180 degree gas mark 6, mean while peel and halve 4 potatoes and part boil, drain and leave to rest, once the oil is hot pour the potatoes into the hot oil cook for 1 hour shaking 3o mins into cooking, steam the broccoli and carrots until tender. then serve and enjoy.

MOM'S PORK CHOP CASSEROLE

Steps:

• Season chops with salt and pepper.
• Brown well on both sides in skillet.
• Layer chops, potatoes and onions in dutch oven.
• Pour tomatoes over top.
• Cover and bake at 350 for 45 minutes or until potatoes are tender and chops fully cooked.

PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
• Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

DUTCH OVEN PORK STEW

Steps:

• Sprinkle pork cubes with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
• Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
• Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.

PENNSYLVANIA DUTCH PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.

OVEN-BARBECUED PORK CHOPS

Steps:

• Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.