I went over to my sister’s house for dinner the other night and she served the most delicious meal. We had Dijon pork chops and peach rum cake-and she made the pork chops in the Dutch oven I gave her for Christmas. I too have a Dutch oven, but I recently moved and haven’t got around to unpacking it yet. I will definitely dig it out soon though, because I want to try the recipe my sister made the other night. Seriously, how could such a yummy great meal be prepared in a cast iron dutch oven? I need to try it myself to believe it.
I wanted to share the recipe with other Dutch oven lovers out there. Happy cooking!
Easy Baked Dijon Pork Chops
6 bone-in pork chops; center cut works best.
1 box instant stuffing
4 Tbs. melted butter
4 cups of hot water
1 large can of sliced pineapple
¼ cup marmalade
1 tbs. Dijon mustard
1 Tbs. dry minced onion
Salt and pepper to taste.
To a 12″ Dutch oven add stuffing mix and seasoning packet, butter, hot water and juice from canned pineapple; stir to mix then spread evenly. Season pork chops with pepper and salt, and arrange over the top of the stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon mixture on top of the pork chops; coating evenly. Arrange pineapple over the top.
Cover oven and bake using 10 briquettes bottom and 16 briquettes top for 60 minutes.
