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
6 sprigs fresh thyme
Spoon Mage™ Note:
This is home cooking at its best from one of a wonderful contributor at our calorie counting sister site CC Palate. Set the Dutch oven on the table and lift the lid – let the incredible aroma of the chops and veggies call everyone to the table.
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.
Prep the peppers, onion, and mushrooms. Set aside in a bowl.
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 as they are done. Crowding the chops will make them steam instead of brown, so just do a couple pork chops at a time. Give them room to breathe.
Deglaze the pan with the veggie stock or white wine.
Stir in the soy sauce, ground black pepper, and ground rosemary.
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.
Cover the pot with a tightly fitted lid or with foil during the last 15 minutes.
Set on the table and enjoy with a little rice, potatoes, a salad, or a nice slice of dense chewy bread.