Here’s one of my favorite Dutch Oven recipes I did in the mountains recently. This is not a simple dump a stir recipe, but believe me it’s worth the effort!
By the way, this can be done in a regular oven at 350°. The recipe I’ll give you is for eight pork chops.
Buy 8 boneless pork loin chops, about 1 ¼ inch thick. Slit one side of each pork chop and form a large pocket.
- 1 pound cooked bacon
- 2 apples peeled and diced (I use Granny Smith Apples)
- 12 ounces crumbled bleu cheese
Mix those together in a bowl and set aside.
- 1 tablespoon of olive oil
- 2 cubes of butter (½ cup)
- 1 pound fresh mushrooms
- 1½ teaspoons rosemary
- 1½ teaspoons thyme
- 3 cloves garlic crushed
- ⅔ cup heavy cream
- 1 cup ginger ale
- ⅛ cup flour
- ¼ cup water
In a frying pan over medium heat, place 1 cube of butter (¼ cup), olive oil, garlic, thyme and rosemary. Once the pan is up to temperature and the butter is melted, sear each pork chop about 1 ½ minutes on each side and set them in your Dutch oven (or baking pan). Once they have cooled to the point you can touch them, stuff each one as full as possible.
Bake them for 1 hour and 15 minutes at 350°.
(For Dutch oven: If you are using a 16” Dutch oven as I did, that’s 19 coals on top and 15 coals on the bottom. Rotate the lid ¼ turn clockwise and rotate the oven ¼ counter clockwise every 15 minutes to ensure even heat. Avoid looking at the chops while they cook, you will lose their heat.) Once they are cooked, they will look like this.
25 minutes before the pork chops are done, add the remaining butter to the pan and melt it on medium heat. Add the mushrooms and simmer until the mushrooms have given up their water… 5 to 10 minutes or so. Now add cream and ginger ale. Mix together well. In a separate bowl, combine the flour and water and mix well. Make sure there are no lumps. Mix the flour paste into the pan stirring constantly until the sauce has thickened.
Pour the sauce over each pork chop and serve. You’ll love this one!