Simply lift the lid and let the incredible aroma of tender chops and veggies call everyone to the table.
Nutrition facts for 6 servings
6 (1 inch thick) bone-in pork chops
Salt and pepper to taste
2 T vegetable or your favorite high heat oil
1 red bell pepper, deseeded and sliced
1 yellow (or orange) bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 large sweet onion, thickly sliced
1 lb cremini or button mushrooms, rinsed, dried, and thickly sliced
2 T soy sauce, low sodium
1/4 cup unsalted vegetable stock or white wine
1/8 t ground black pepper
1/4 t ground rosemary
Wipe the pork chops with a paper towel and season with ground black pepper. If you enjoy salted foods, sprinkle the chops with a pinch of sea salt.
Add the oil to a large Dutch oven set over medium high heat. When the oil is very hot, add the pork chops and quickly sear on both sides. The pork chops should not cook, just brown. Remove to a plate.
Deglaze the pan with the veggie stock or white wine.
Add soy sauce.
Return the pork chops to the Dutch oven, top with veggies and fresh thyme.
Bake uncovered at 350 for 1-1/2 hours, basting twice with pan juices. Thick chops may require more cooking time.
Cover the pot with a tightly fitted lid or with foil during the last 15 minutes.