Extra Thick Pork Chop Pot Roast Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Steps:

• 1. In lg dutch oven brown the floured and seasoned chops until brown. Add onions, celery and thyme to pan and saute until onions are translucent. Add cut carrots first, return chops as next layer and finally potatoes. Add gravy mix to water and stir to mix well. Pour mixture over other ingredients in dutch oven. Bring to a boil and simmer, stirring occasionally to prevent stickiing. Dinner is ready when potatoes are fork tender. This can also be cooked in the oven for 30min at 375 until potatoes are done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place meat roasting rack in shallow baking dish or roasting pan. Place chops on rack. Salt and pepper to taste. Cover chops with onion slices. Pour water in bottom of pan, be sure it is not high enough to touch the chops. Cover with foil or tight lid and roast for one hour.
• Cut into one chop to check for doneness. When chops are done all the way through, remove foil or lid and return to oven for 15 to 20 minutes to brown slightly. Watch carefully during browning.

Steps:

• Heat oil and garlic in large Dutch oven on medium high heat. Meanwhile, rub both sides of the pork chops with the Greek Seasoning. Place in oil and quickly sear both sides of chops, then turn heat down to low. Add onions, then scallions, then celery, then carrots, then potatoes, then mushrooms last (on top). Mix 4 cups of boiling water with the bouillon and mushroom base, and pour over the top slowly, then pour wine over the top. Do NOT Stir. Put lid on and bring to a boil, then boil about 5-10 minutes. Then turn down to simmer for approximately 3 hours. Serves four. Great with a baguette or loaf of crusty bread for dipping.