Okay, here’s my blog post about making Dutch oven pork chops, written in a casual, personal style:
Alright, folks, let’s talk about some serious comfort food. I’m talking about pork chops, but not just any pork chops. We’re doing these bad boys in a Dutch oven, and let me tell you, it’s a game-changer. I messed around with this a few times, and I’ve finally got a method I really like, so I figured I’d share the love.
Getting Started: Gathering the Goods
First things first, you gotta get your ingredients together. This is what I used, but feel free to wing it a little.
- Pork Chops: I used four, about 1-inch thick. Bone-in is where it’s at, flavor-wise.
- Oil:A tiny bit of oil, just enough for a quick sear.
- Onion: One big one, chopped up.
- Garlic: Like, four cloves. Minced. Because garlic is life.
- Chicken Broth: I used about a cup, maybe a little more.
- Stuff to make you happy: Get creative!
Let’s Get Cooking!
First up I preheated my Dutch oven. I put it on medium-high heat. Then, I pat those pork chops dry with a paper towel – this helps them get a nice, brown sear. Next, put a little bit of oil, into that hot Dutch oven. Just a swirl to coat the bottom.
I carefully placed those chops in the Dutch oven, and let them sit for 3-4 minutes. They didn’t need much prodding. Flip, do the same thing on the other side, then take those beauties out of the pot and set them aside on a plate.
Next, I tossed in the chopped onion and let it cook for a few minutes until it started to soften * I added the minced garlic. That cooked for like, 30 seconds, just until you could really smell it. Then, added other stuff.
Then I poured in chicken broth, making sure to scrape up any of those brown bits stuck to the bottom of the pot. That’s where all the flavor is!
Finally, I carefully nested the pork chops back into the Dutch oven, nestled among all those goodies. I put the lid on, popped the whole thing into a preheated oven (I did 350°F/175°C), and let it braise for about 30-40 minutes.
The Big Reveal!
After that,I took out of the oven. I used a meat thermometer to make sure they were cooked through (at least 145°F/63°C). And that, my friends, is it. We’ve made some delicious pork chops.
I served these up with some mashed potatoes, because, well, mashed potatoes are awesome. But you could do rice, roasted veggies, whatever floats your * were fall-off-the-bone tender, juicy, and just packed with flavor. It’s the kind of meal that makes you feel all warm and fuzzy inside.
So there you have it! My little adventure in Dutch oven pork chop perfection. Give it a shot, and let me know how it turns out!
