Sunday, January 21, 2018

Dutch Oven Pork Chops and Rice

This one was really, really easy. A half hour of prep time, not including thawing, and an hour or so of cook time, tops. It’s one of those one-pot meals, and it’s also a one-step meal.

12” shallow Dutch oven

10-12 coals below
16-18 coals above

4-6 large pork chops
Garlic powder
Worcestershire Sauce

3 cups rice
4 cups stock
1 can cream of mushroom soup
1 cup sour cream
2 onions
1 green pepper

The first thing I did was to thaw the pork chops. Once that was done, I set them out on the countertop, patted them dry, and seasoned them with all of the flavorings in the ingredient set. I let those seasonings sit for a few minutes while I went out and lit up the coals.

While the coals were heating, I prepared the Dutch oven. I put the rice in, with the stock, the soup, and the sour cream. I stirred that up to break up the gelatinous soup concentrate.

Then, I sliced the onions and the green peppers. I didn’t dice them, but it really doesn’t make any difference. You could also include any other veggies you like. Celery and/or carrot chips would have been a tasty addition. I scattered these over the top of the rice and liquid. Onto that, I sprinkled the seasonings and herbs. I’m pretty generous with the herbs, too.

Finally, I layered the pork chops on top of the rice mix. I had six chops, and they were pretty thick and large, so I made two layers.

I put the lid on and took it out to my cookspot. I put it on and under the coals listed above, and cooked it for about an hour to an hour and ten minutes. I had to keep adding coals (maybe a half dozen at a time) to the chimney so that I could add fresh coals to the top and bottom every 15-20 minutes. I put more on the top than the bottom. You really can’t go wrong with this dish because of all the liquid, but I didn’t want to risk burning the bottom of the rice.

Then, I brought it in and served it up. A pork chop with rice on the side for each plate!

Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.


  1. Thanks for all your great tips and recipes.

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