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Pork Chops with Orange & Rosemary in a Clay Pot Recipe

4.6 stars - based on 4 votes
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This recipe for Pork Chops with Orange & Rosemary in a Clay Pot is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clay pot
4 thick pork chops or 8 thin chops
1/2 tsp. salt
freshly ground black pepper, to taste
1 tsp. rosemary
1 orange, cut into 1/4 in. slices through the rind
1/4 c. chicken broth
2 1/2 tbsp. butter
(You can also substitute sliced apple rings or peaches above)
Directions:
Directions:
Soak the clay pot & lid in cold water for 10-15 minutes. Line the bottom of the pot with parchment paper, if you desire, for easy cleaning. Arrange the chops in the pot. If you are using thin pork chops, layer them. Season the chops with salt, pepper & sprinkle with rosemary. Place a slice of orange on each chop. Add the chicken broth & place in a cold oven. Adjust the heat to 450° & cook 1 hour.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Makes 4 servings.

 

 

 

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