Dutch Oven Pork Chops and Potatoes
Elevate your comfort food game with this hearty and flavorful Dutch Oven Pork Chops and Potatoes recipe! Perfectly seared bone-in pork chops are nestled over a bed of tender, creamy potatoes infused with a rich blend of garlic, onions, chicken broth, and heavy cream. Seasoned with aromatic thyme, rosemary, and a hint of smoky paprika, this easy one-pot meal bakes to perfection in your Dutch oven, locking in moisture and flavor. With minimal prep and just an hour of cooking time, this comforting dish is ideal for weeknight dinners or casual family gatherings. Serve it straight out of the Dutch oven for a rustic, crowd-pleasing presentation that will keep everyone coming back for more. Keywords: Dutch oven pork chops, creamy potatoes, one-pot meal, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium Russet potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Peel and slice the potatoes into 1/4-inch thick rounds. Set aside.
Peel and thinly slice the onion. Mince the garlic cloves.
Heat the olive oil and butter in a large Dutch oven over medium-high heat.
Sear the pork chops in the Dutch oven for 2-3 minutes per side, until golden brown. Remove and set aside on a plate.
In the same Dutch oven, add the sliced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while stirring continually. Allow the mixture to thicken slightly before adding the heavy cream, thyme, rosemary, and the remaining 1 teaspoon of salt.
Layer the sliced potatoes in the Dutch oven, ensuring they are evenly coated in the sauce.
Nestle the seared pork chops on top of the potatoes.
Cover the Dutch oven with its lid and transfer to the preheated oven.
Bake for 45-50 minutes, or until the pork chops are fully cooked (internal temperature of 145°F) and the potatoes are tender.
Remove the Dutch oven from the oven and let the dish rest for 5 minutes before serving.
Serve the pork chops with the creamy potatoes and sauce, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.8 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7174 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
