Potted Pork Chops
January 12, 2010
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This is another dish I grew up with, and yet another dish that as a child I could not appreciate. Which of course means that now as an adult, I love this dish!
It’s simple, filling, and very full of flavor. It’s also something different to do with pork chops. Does anyone else find it hard to find new ways of cooking them? I have a few recipes for them that I like to use, but I just never seem to find too many new and exciting ways to make them.
But here is one way.
POTTED PORK CHOPS:
- 6 Thin Cut Bone-In Pork Chops
- 1 Large Red Bell Pepper seeded and sliced
- 1 Medium Yellow Onion sliced thick
- 1 Clove of Garlic, minced
- 1 Tbsp. Olive Oil (I use light tasting)
- 1 14.5 oz. Can Low-Sodium Beef Broth
- 1 tsp. Seasoned Salt
- Freshly Ground Black Pepper, to taste
Begin by seasoning your pork chops with the seasoned salt and black pepper on both sides.
In a large dutch oven set on medium, heat up the olive oil. Place three pork chops in and allow them to brown, very well on one side. Then flip them over and do the same on the other side. You want to get these nice and browned with a deep crust on the outside of them. These are perfect:
Remove the first set of browned chops to a plate and keep warm. Brown the remaining three chops and remove those to a warm plate.
Take your sliced onion and pepper and throw them into the pot and sauté them for a bit just to give them some color.
Once they have some color, remove them to a separate bowl. In the bottom of that pot you are going to have some delicious flavor. To this you will add the beef broth. Set it to a low simmer and using a whisk, scrape up all that goodness off the bottom of the pot.
Add the pork chops back to the pot, place the onions and peppers on the top, and cover your pot. Keeping it on a low simmer, allow these to cook for about 20 to 30 minutes.
Remove the chops and the peppers and onions to a serving platter. Set the burner to medium and reduce the sauce by half. Pour this over the chops and serve. I like this with rice or egg noodles, but since we are on a potato fest I’ll be serving these with roasted potatoes. (Recipe to follow)