Dutch Oven Recipes, Hints & Videos

Dutch Oven Recipes, Hints & Videos

A Dutch Oven is a cast iron pot with a tight-fitting lid that hangs over the fire or sits on it and slowly cooks food. Although cast-metal pots had been made earlier all over Europe, it was in the early 1600s that the Dutch produced these fine pots. They used finely ground sand in their molds to produce pots with a smoother interior and exterior, making for easier clean-up. From that point on, these cast-metal pots were called "Dutch Ovens".

When the colonists arrived in the New World, they brought along an essential piece of cooking equipment. In America, the Dutch Oven became shallower and legs were added to hold the oven above the coals. A flange was added to the lid to keep the coals on the lid and out of the food. The beauty of this universal piece of cookware was that it could be used for boiling, baking, stews, frying, roasting, and every other type of cooking technique. It was often the single piece of cookware to cross the great prairies when the westward expansion began.

Today, most people use Dutch Ovens when they camp; but a surprising number of recipes can be made at home in the Dutch Oven. In fact, anything that can be made in a Dutch Oven can be produced in a cast-iron skillet as well. Dutch Ovens are also a great way to make a one-pot meal in no time at all.

Dutch Oven Recipes

Dutch Oven Pork Chops and Potatoes

This is a complete skillet meal that's well-rounded and has all the comforting taste you would want.


4 pork loin blade or sirloin chops, each cut 1 inch thick

4 medium potatoes, cut into 1 inch slices

3 carrots, cut into ½ inch slices

2 medium onions, thinly sliced

Salad Oil

1 (16 oz.) can tomatoes

½ C. water

1 tsp. instant chicken flavor bouillon ½ tsp. salt ¼ tsp. pepper ¼ tsp. basil

1 (10 oz.) package frozen peas


Trim several pieces of fat from edge of pork chops. In 8 quart Dutch oven over medium heat, heat fat until lightly browned; using spoon, press and rub bat over bottom of skillet to grease it well; discard fat. Add pork chops and cook over medium high heat until browned on both sides. Remove chops to platter. In fat remaining in Dutch oven over medium high heat, cook potatoes, carrots, and onions until lightly browned, stirring occasionally, adding salad oil if necessary. Return pork chops to skillet, arranging the vegetables over and around the pork chops; stir in tomatoes with their liquid and remaining ingredients except peas; heat to boiling. Reduce heat to low; cover and simmer 45 to 50 minutes until pork and potatoes are tender. Add frozen peas; heat through. Makes 4 servings.

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