Pork Chops and Roasted Vegetables
One of great things about Dutch oven cooking is that you can prepare your entire meal in just one pot. Part roaster and part steamer, The Dutch oven is ideal for cooking meats and vegetables together. Here is a pork chop recipe that takes full advantage of the cooking characteristics of the Dutch oven to prepare a wonderful combination of meat and vegetables that is great for home or camp cooking.
4-5 pork chops
5 medium potatoes chopped into 1 inch pieces
3 carrots coarsely chopped
2 celery stalks coarsely chopped
1 medium onion sliced
3 cloves chopped garlic
12 Brussels sprouts cut in half
1 egg + 2 tablespoons water
1 ½ cups seasoned bread crumbs
¼ cup flour
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp finely chopped dried rosemary
1 tsp coarse garlic powder
1 tsp salt
½ tsp black pepper
½ cup chopped pecans.
Place the chopped vegetables (potatoes, carrots, celery, onion, garlic and Brussels spouts) into a bowl and salt and pepper to taste. Drizzle about 3 tablespoons of olive oil over vegetables and toss until vegetables are evenly coated.
Mix the crumbs, flour and seasonings and place the mixture onto a plate. To make this dish gluten free substitute the wheat flour with tapioca flour and the bread crumbs with finely ground corn flakes. Make an egg wash by beating the egg and water together in a bowl. Place pork chops one at a time into the egg wash then dredge them in the seasoned crumbs making sure the chops are well coated.Heat the olive oil in your Dutch oven and fry pork chops, two at a time, until they are lightly browned. Set the chops aside on plate.
Drain and wipe the oil from Dutch oven. Place the vegetables into the Dutch oven then place pork chops on top of vegetables. Sprinkle chops with chopped pecans. Cover and bake at 350° for 50 minutes.
Serves 4 - 5