Dutch Oven Pork Chops and Potatoes


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

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Serving Size / Yield

4 servings


  • 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
  • 1/2 C. water
  • 1 tsp. instant chicken flavor bouillon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. basil
  • 1 (10 oz.) package frozen peas

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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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