Step1
Check that you have everything on hand, or shop for the above ingredients and cookware. It is very important to use the proper cookware, especially the Dutch oven. The cooking method is called braising, a cross between stewing and steaming. The meat is neither submerged in liquid, nor suspended above the liquid. Pork chops sit on the bottom of the pan in simmering liquid about half-way up the meat with a tight cover to keep the steam inside. It is recommended that you use an enameled, cast iron Dutch oven or braiser with a tight-fitting, cast iron lid. Get one that is 10 or 12 inches in diameter and holds 4 quarts. This will ensure that your meat gets cooked evenly and retains as much moisture as possible for the most succulent pork chops you’ve ever tasted.
Step2
Prep (10 min.) If using frozen beef, make sure it is completely thawed. If using refrigerated beef, allow to sit on counter for 10 minutes to eliminate the chill. Place the clean, room-temperature Dutch oven on the stove burner with no heat. Add one tablespoon of oil to the bottom of the pan. Open the package of pork chops and place the meat into the Dutch oven. Some people like to first rinse the meat and trim off the fat. Stab each meat about 5 times with a fork to tenderize.
Step3
Brown the Meat (10 min.) To brown the meat, turn on burner to medium temperature. After four minutes on the first side, flip over the meat using the tongs and brown the second side for four minutes. Be careful when flipping because the pork chops stick and may tear. The meat will make its own juice, and be careful for splattering. To brown the edges of the meat, hold meat in upright position with tongs for 2 minutes for each edge until the whole slab is browned. Browning is very important because it seals in the flavor of the pork chops. It may take about 10 minutes to brown all sides. It should look like a light golden color but not pink, dark brown, or hard.
Step4
Season (2 min.) After roast is browned, turn off the stove and remove the Dutch oven from the heated burner. Using oven mitts, place the pot on a cool burner or trivet. With the meat laying flat in the center of the Dutch oven, sprinkle the salt and pepper over the top of the roast.
Step5
Add Liquid (3 min.) After pork is browned, turn off the stove and remove the Dutch oven from the heated burner. Using oven mitts, place the pot on a cool burner or trivet. Using the measuring cup, add 1 cup of water. Use 1 and 1/4 cups for high altitude. Pour the liquid in the bottom of the Dutch oven alongside the pork chops but not on top.
Step6
Simmer (5 min.) Using the oven mitts, move the Dutch oven back to the previously heated burner and turn it up to high temperature. Bring the water to a boil, then cover and reduce heat just enough so water bubbles gently. The stove setting is a little less than halfway between low and medium temperature. Another way to tell, when you cannot see through the lid, is to bend down and listen closely to the sound of the bubbles rumbling inside the pot. It sounds like a gentle bump-bump-bump.
Step7
Run Off and Play (1 to 1.5 hours) Set timer and cook for 1 hour, covered tightly to seal in the moisture. Check from time to time that the water sounds like it is boiling gently, but do not open the lid. Only open the lid if it has run out of water, in which case add more water 2 tablespoons at a time. If you see steam escaping the lid, it may not be aligned tightly enough and you should reposition the lid for a tight fit.
Step8
Check Tenderness (2 minutes) After one hour, carefully remove lid with oven mitts. Poke the meat with a fork to check the tenderness. If it is still tough, continue cooking for another 30 minutes. You can cook it up to 2 hours for high altitude. With practice you will learn what it should feel like when you poke it. Naturally, pork is not as juicy and tender as beef. The ultimate test comes later: it will be so soft that you should not need even a knife to cut into the pork on the dinner plate. It will fall apart with only a fork. Yum!
Step9
Spanish Rice (2 minutes) After the pork is cooked, carefully remove the lid with oven mitts. Add 2 and 1/4 cups water and contents of Spanish Rice package. Stir with silicone spatula and make sure the liquid and rice are around the meat but not on top.
Step10
Simmer (5 min.) Bring the water to a boil, then cover and reduce heat just enough so water bubbles gently. The stove setting is a little less than halfway between low and medium temperature. Another way to tell, when you cannot see through the lid, is to bend down and listen closely to the sound of the bubbles rumbling inside the pot. It sounds like a gentle bump-bump-bump.
Step11
Cook Rice (15 to 20 minutes) Allow the rice to simmer for 15 to 20 minutes until the rice is soft. After the rice is cooked completely, turn off the stove and remove the Dutch oven from the heated burner. Using oven mitts, place the pot on a cool burner or trivet. There should still be some liquid remaining in the pot even after the rice is cooked. Let the pot stand covered for 10 minutes to cool and allow rice to absorb the excess moisture.
Step12
Serve (5 min.) Stir and serve. If you are lucky the pork chops will be so tender they practically fall apart. Scrumptious! Serve the pork on a bed of Spanish rice. Bon a petite!
Dutch Oven
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