Dutch Oven Pork Chops and Garden Vegetables
6 (1" thick) center cut pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 small potatoes, peeled, 1/2" cubes
Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.
Dutch Oven Baked Pork Chops
4 Tbsp Olive oil
1/2 cup flour
1 Tbsp pepper
1 Tbsp salt
2 eggs beaten
1 1/2 cup fresh bread crumbs
1 cup fresh ground parmesan cheese
1 Tbsp dried sage
1 Tsp grated fresh lemon peel
4 Each pork chops, 1 inch thick, center cut
Pre-heat a 12-inch Dutch oven with olive oil. In a pie plate mix flour, pepper, and salt. In a 2nd pie plate beat 2 eggs. In a 3rd pie plate mix bread crumbs, parmesan cheese, sage, and lemon peel. Roll each chop in flour, then egg, then bread crumb mixtures, and put into oven over 20 briquettes. Cook chops for about 2 minutes on each side until golden brown, then place lid on the oven and bake at 400 degrees for about 20 minutes, using about 10 to 12 briquettes under the oven and about 14 to 16 on the lid. Put about 20 briquettes under the oven and use drippings to make gravy.
Hint: Garnish chops with lemon and/or orange wedges.
P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.