Dutch-Oven Pork Chops and Potatoes

Dutch-Oven Pork Chops and Potatoes Recipe from Netherlands

Region / culture: Netherlands | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Dutch-Oven Pork Chops and Potatoes is a hearty and comforting dish that is perfect for a cozy family dinner. This recipe combines tender pork chops with flavorful vegetables and a savory tomato sauce, all cooked together in a Dutch oven for a delicious one-pot meal.

History

The Dutch oven has been used for centuries as a versatile cooking vessel that can be used on the stovetop or in the oven. This recipe for Dutch-Oven Pork Chops and Potatoes is a classic example of how this traditional cooking method can create a flavorful and satisfying meal with minimal effort.

Ingredients

4 pork loin chops
4 medium potatoes, thinly sliced
3 carrots, thinly sliced
2 medium onions, thinly sliced
1 x 16 oz (454 g) can of tomatoes
0.5 cup of water
1 tsp of instant chicken bouillon
0.5 tsp of salt
0.25 tsp of pepper
0.25 tsp of basil
1 x 10 oz (283 g) package of frozen peas

How to prepare

Trim the fat from the chops.
Place the fat in a Dutch oven over medium heat and cook until it turns light brown.
Using a spoon, press and rub the fat over the bottom of the Dutch oven.
Discard any excess fat.
Add the chops to the Dutch oven and cook until they are browned on both sides.
Remove the chops and set them aside.
In the remaining fat, cook the potatoes, carrots, and onions until they are lightly browned, stirring occasionally.
Add salad oil if necessary.
Return the chops to the Dutch oven.
Arrange the vegetables over and around the chops.
Stir in the tomatoes with their liquid and the remaining ingredients, except for the peas.
Heat the mixture until it boils.
Reduce the heat to low.
Cover and simmer for 45 minutes, or until the chops and potatoes are tender.
Add the peas and heat through.

Variations

Substitute chicken or beef for the pork chops for a different flavor.
Add additional vegetables such as bell peppers, zucchini, or mushrooms for extra nutrition.
Use different herbs and spices to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Make sure to trim the fat from the pork chops before cooking to prevent them from becoming greasy.

- Browning the chops and vegetables before adding the liquid will help to develop rich flavors in the dish.

- Be sure to stir the ingredients occasionally while simmering to prevent sticking and ensure even cooking.

- Adjust the seasonings to taste, adding more salt, pepper, or herbs as desired.

Serving Suggestions

Serve Dutch-Oven Pork Chops and Potatoes with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

This recipe uses the Dutch oven cooking technique, which involves browning the ingredients on the stovetop before simmering them in the oven to develop rich flavors.

Ingredient Substitutions

Use sweet potatoes or parsnips instead of regular potatoes for a different flavor.

- Substitute vegetable broth for the chicken bouillon for a vegetarian version of the dish.

- Use fresh tomatoes instead of canned for a fresher taste.

Make Ahead Tips

This dish can be prepared ahead of time and refrigerated before baking. Simply reheat in the oven before serving.

Presentation Ideas

Serve Dutch-Oven Pork Chops and Potatoes in individual bowls garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine or a crisp salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Dutch-Oven Pork Chops and Potatoes contains approximately 350 calories.

Carbohydrates

Each serving of Dutch-Oven Pork Chops and Potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dutch-Oven Pork Chops and Potatoes contains approximately 15 grams of fat.

Proteins

Each serving of Dutch-Oven Pork Chops and Potatoes contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Alergens

This recipe contains pork and chicken bouillon, which may be allergens for some individuals.

Summary

Dutch-Oven Pork Chops and Potatoes is a balanced meal that provides a good source of protein, carbohydrates, and fats, as well as essential vitamins and minerals.

Summary

Dutch-Oven Pork Chops and Potatoes is a delicious and satisfying meal that is perfect for a cozy family dinner. With tender pork chops, flavorful vegetables, and a savory tomato sauce, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Dutch-Oven Pork Chops and Potatoes. It was a crisp autumn day, with colorful leaves falling from the trees and a chill in the air. I was visiting my dear friend, Mrs. O'Brien, who was known far and wide for her delicious home-cooked meals.

As soon as I walked into her cozy kitchen, I was greeted by the mouth-watering aroma of roasting pork and potatoes. Mrs. O'Brien was bustling around the stove, her cheeks flushed with excitement as she explained the recipe to me.

She told me that the key to this dish was using a cast-iron Dutch oven to cook the pork chops and potatoes together. She explained that the pork would become tender and juicy, while the potatoes would soak up all the delicious flavors from the meat as they cooked together.

I watched intently as Mrs. O'Brien seasoned the pork chops with a blend of herbs and spices, then seared them in the hot Dutch oven until they were golden brown. She added in the potatoes, along with some onions and garlic, and poured in a mixture of chicken broth and apple cider to create a savory sauce.

As the dish simmered away on the stove, filling the kitchen with its tantalizing aroma, Mrs. O'Brien shared with me the story of how she had come to learn this recipe. She told me that she had first tasted Dutch-Oven Pork Chops and Potatoes many years ago, when she was just a young bride living in a small town in the countryside.

One day, her neighbor had invited her over for dinner and served her this delicious dish. Mrs. O'Brien was blown away by the rich flavors and comforting warmth of the meal, and she begged her neighbor for the recipe.

Her neighbor, a kind and generous woman, had taught Mrs. O'Brien how to make the dish from scratch, passing down the recipe from generation to generation. Mrs. O'Brien had made it her own over the years, adding her own twists and tweaks to make it truly her own.

As I listened to her story, I felt a deep sense of nostalgia and connection to the past. I thought about my own family and the recipes that had been passed down through the generations. I realized that cooking was not just about making food, but about preserving memories and traditions, and sharing them with loved ones.

Mrs. O'Brien finally ladled the steaming pork chops and potatoes onto plates, garnishing them with a sprinkle of fresh parsley. We sat down at her kitchen table, the candles flickering in the dim light, and savored every bite of the delicious meal.

As I took my first bite, I was transported back to that crisp autumn day in Mrs. O'Brien's kitchen, surrounded by warmth and love. I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.

And so, I have continued to make Dutch-Oven Pork Chops and Potatoes for my own family and friends, passing on the recipe and the story behind it to the next generation. I hope that they will find as much joy and comfort in this dish as I have, and that it will become a beloved tradition in their own homes for years to come.