Okay, so I’ve been seeing all these fancy Dutch oven recipes floating around, and I finally decided to give one a shot. I went with pork chops because, well, who doesn’t love a good pork chop? This is my journey, from zero to (hopefully) hero, with a Dutch oven pork chop recipe.
Getting Started
First things first, I needed a Dutch oven. I didn’t have one, So I borrowed from my friend. It’s a pretty heavy, enameled cast iron pot and I felt super chef-y just holding it.
Next, I got my ingredients together. I found a basic recipe online and made a few tweaks based on what I had:
- Pork chops: I got four, bone-in, and about 1 inch thick. I patted it with kitchen paper.
- Onion: One big yellow onion, sliced.
- Garlic: Because everything is better with garlic. I used four cloves, minced.
- Apple cider vinegar: The recipe called for it, sounded good to me.
- Chicken broth: For braising.
- Olive oil: For searing.
- Salt, pepper, paprika, dried thyme: My go-to spice mix.
The Cooking Process
I heated up some olive oil in the Dutch oven over medium-high heat. While that was heating, I seasoned the pork chops generously with salt, pepper, paprika, and thyme. Once the oil was shimmering, I seared the pork chops for about 3-4 minutes per side, just until they got a nice brown crust. Then, I took them out and set them aside.
Next, I tossed in the sliced onions and cooked them until they were softened and starting to brown, about 5-7 minutes. I added the minced garlic and cooked for another minute until it was fragrant. The smell was already amazing!
Then, I poured in a splash of apple cider vinegar to deglaze the pot, scraping up all those brown bits stuck to the bottom. Those bits are flavor bombs! After that, I poured in the chicken broth.
I nestled the pork chops back into the pot, on top of the onions. The liquid came up about halfway up the sides of the chops, which is what you want for braising.
I put the lid on the Dutch oven and slid it into a preheated oven at 325°F (160°C). Then, it was just a waiting game.
The Waiting (and the Result)
The recipe said to braise for about 1.5 to 2 hours, or until the pork chops are fork-tender. I checked them after 1.5 hours, and they were perfect! The meat was practically falling off the bone.
I carefully took the pork chops out of the Dutch oven and let them rest for a few minutes. While they were resting, I spooned some of the onions and braising liquid over them. The sauce had thickened up nicely in the oven.
Served it up with some mashed potatoes and roasted vegetables. Honestly, it was incredible. The pork chops were so tender and flavorful, and the onions and sauce were the perfect complement. I will definitely be making this again, and maybe experimenting with different flavors and vegetables next time. My first Dutch oven experience was a total success!
