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 meal be prepared in a 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.
