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Discard extra fat. Add Chops and cook until browned on both sides. Remove chops and set aside. In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally. Adding salad oil if necessary. Return chops to dutch oven. Arranging vegetables over and around chops. Stir in tomatoes with there liquid and remaining.
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Step 2. Prepare your heat source for cooking in a 12-inch Dutch oven using heat from the bottom. Step 3. Heat the pot over medium heat then add the oil to the bottom of the Dutch oven. Step 4. Season both sides of the pork chops with salt and pepper. Then, add them to the Dutch oven, turning to brown both sides.
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Finish by whisking in the white wine, heavy whipping cream, dijon mustard, salt, and pepper. Let simmer until the sauce thickens. Step 3: Simmer pork chops in the sauce. Transfer the pork chops back to the skillet with sauce to finish baking in a 375°F oven. Cook the pork to your preferred doneness.
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In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano. 1 tablespoon paprika, 2 teaspoons EACH: onion powder and garlic powder, 1 teaspoon EACH: salt, pepper, and oregano. Drizzle 1 tablespoon of olive oil over both sides of the pork chops.
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Cooking in the oven: Once both sides of the pork chops are nicely browned, transfer the Dutch oven to a preheated oven at 375°F (190°C). Allow the pork chops to cook for approximately 20-25 minutes or until they reach an internal temperature of 145°F (63°C). Rest and serve: It's essential to let your pork chops rest for a few minutes once.
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Remove the dutch oven from the oven, and place pork chops onto a cutting board. Add the kale to the potatoes and red onion, and stir until wilted, about 1-2 minutes.Taste and season as necessary. Option to add black pepper or red pepper flakes. Split between two plates. Slice pork chops and divide onto plates.
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Pat pork chops dry and season with salt and pepper on both sides. Melt butter and oil in a Dutch oven, cast iron braiser, or deep skillet over medium-high heat. Add the chops to the hot Dutch oven and cook until browned on both sides and a meat thermometer registers 140°F - 145°F, about 5-7 minutes per side.
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Directions. Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish. Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
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Add the stock, heavy cream, apple cider vinegar, butter, and dijon mustard. Bring to a simmer and turn the heat down to medium-low, stirring and thickening the sauce for about five minutes. Return the pork chops to the pan for 1-2 minutes. Remove from the heat and let it stand for 5 minutes.
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In an oven-safe Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil. Reduce heat; return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices.
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Sear the pork chops until golden brown on both sides, roughly 3 to 5 minutes per side. Set aside. Add your onions and potatoes. Saute until caramelized, roughly 10 to 12 minutes. Stir frequently. Deglaze with white wine and reduce briefly. Add your condensed soup, beef or vegetable broth, milk, and pork chops.
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Preheat oven to 350°F. Heat 1 tablespoon oil over medium heat in a large Dutch oven or other oven safe pot. Fry the chops for 1 minutes per side, just to slightly brown them. Remove to platter. Heat remaining oil and fry the onions for 2 minutes until light brown. Add sliced garlic and fry for one minute.
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Slowly pour in beef broth and whisk. Cook for 2 minutes. Taste gravy to see if it needs a little more kosher salt or other seasoning. Add seared mushrooms. Add seared pork chops back to dutch oven and simmer in gravy for 12 minutes or until pork chops reach an internal temperature of 145 degrees.
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Place the fat in a Dutch oven over medium heat and cook until it turns light brown. Using a spoon, press and rub the fat over the bottom of the Dutch oven. Discard any excess fat. Add the chops to the Dutch oven and cook until they are browned on both sides. Remove the chops and set them aside.
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Season both sides with sea salt, garlic powder, onion powder, and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside. Reduce heat to medium-low or medium.
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Heat the oil in a cast iron Dutch oven over medium heat. Add the seasoned pork chops and cook until browned and cooked through (about 5-7 minutes per side). Check the chops with a meat thermometer to ensure they reach a minimum safe internal temperature of 145°F (63°C). Remove the pork chops from the pan and set aside.
