Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) all-purpose flour

  2. 1/2 teaspoon(s) salt

  3. 1/2 teaspoon(s) freshly ground black pepper

  4. 4 (8 to 12 ounces each and about 1/2 inch thick) blade shoulder or rib pork chops , trimmed of fat 1 tablespoon(s) vegetable oil

  5. 1 pound(s) all-purpose potatoes , preferably Yukon Gold, peeled and halved or quartered if large 2 cup(s) (about two-thirds 16-ounce package) peeled baby carrots , or 1 bunch baby carrots, about 12 ounces, trimmed and peeled 1 1/2 cup(s) (about half 12-ounce package) frozen small whole onions

  6. 3 clove(s) (large) garlic , crushed 2 teaspoon(s) fresh rosemary leaves , chopped, or 1 teaspoon dried 1 teaspoon(s) orange peel , grated 666 cup(s) reduced-sodium chicken broth

  7. 2/3 cup(s) beer , nonalcoholic if desired, or additional chicken broth Fresh rosemary sprigs , optional Pumpernickel or crusty bread of choice , optional

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees.

  2. In 1-gallon plastic bag combine flour, salt, and pepper; add pork chops; shake well to coat. Remove chops from bag; set remaining flour mixture (about 1 tablespoon) aside.

  3. In 5-quart Dutch oven over medium-high heat, heat oil; add chops, two at a time if necessary to avoid crowding; cook 2 minutes on each side until golden brown. Remove chops to plate; drain off all but 1 tablespoon fat.

  4. To drippings in Dutch oven add potatoes, carrots, and onions; cook over medium-high heat 3 to 4 minutes, stirring occasionally until lightly browned. Add garlic, rosemary, grated orange peel, and reserved flour mixture; cook and stir 1 to 2 minutes until flour is browned and vegetables are thoroughly coated.

  5. Stir in chicken broth and beer; bring to boil. Return pork chops to Dutch oven; bake, covered, 30 to 35 minutes until pork and vegetables are tender.

  6. If desired, serve pork and vegetables garnished with fresh rosemary sprigs and accompanied by bread.


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