Dutch Pork Chops Recipes

DUTCH OVEN PORK CHOPS AND POTATOES

Steps:

• Trim some fat from chops.
• Place fat in dutch-oven.
• Over medium heat; cook fat until light brown.
• Using spoon press and rub fat over bottom of dutch oven.
• Discard extra fat.
• Add Chops and cook until browned on both sides.
• Remove chops and set aside.
• In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
• Adding salad oil if necessary.
• Return chops to dutch oven.
• Arranging vegetables over and around chops.
• Stir in tomatoes with there liquid and remaining ingredients except peas.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 45 minutes or until chops and potatoes are tender.
• Add peas and heat threw.

PENNSYLVANIA DUTCH PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.

DUTCH PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper.
• Heal olive oil in frying pan until hot.
• Add pork chops and brown on one side.
• Flip chops and add onion.
• When browned on second side, and onion is translucent, add saurkraut and tomato soup.
• Turn down heat and simmer for about 20 minutes, turning chops over in sauce every so often.
• Serve with mashed potatoes or rice.
• Tastes even better when served the next day.