30+ Delicious Cast Iron Dutch Oven Recipes That’ll Warm Your Soul

Cast iron Dutch ovens are the unsung heroes of the kitchen. They have been trusted for generations for their ability to cook everything from soups and stews to bread and desserts.

Their thick walls and tight-fitting lids make them ideal for slow cooking, allowing flavors to meld together beautifully.

Whether you’re a beginner or an experienced home cook, the versatility of a Dutch oven makes it a must-have kitchen tool.

In this article, we’re bringing you over 30 irresistible cast iron Dutch oven recipes that are guaranteed to please every palate. From comforting casseroles and one-pot meals to savory roasts and sweet desserts, there’s something for everyone.

So, dust off your Dutch oven and get ready to enjoy easy, flavorful dishes that will make mealtime a delight.

30+ Delicious Cast Iron Dutch Oven Recipes That’ll Warm Your Soul

A cast iron Dutch oven is one of the best investments you can make for your kitchen. Its ability to evenly distribute heat and retain moisture makes it the perfect tool for creating delicious, hearty meals with minimal effort.

Whether you’re cooking for a crowd or preparing a simple dinner for your family, the recipes in this collection will help you create memorable meals that are packed with flavor.

From savory stews and roasts to mouthwatering breads and desserts, the possibilities are endless.

So, grab your Dutch oven and get cooking—your next great meal is just a recipe away!

Cast Iron Dutch Oven Beef Stew

Beef stew cooked in a cast iron Dutch oven brings together tender beef, hearty vegetables, and rich broth for the perfect comforting dish. The Dutch oven allows even heat distribution, ensuring every bite is infused with robust flavors. Whether it’s for a chilly evening or a special family meal, this timeless recipe always delivers.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, sliced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef cubes until browned on all sides, then remove and set aside.
3. In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste and cook for 2 minutes.
4. Add the beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper. Return the beef to the pot and bring to a simmer.
5. Stir in carrots, potatoes, and celery. Cover the Dutch oven with its lid and transfer to the oven. Cook for 2-3 hours, stirring occasionally.
6. Optional: To thicken the stew, mix flour with water to form a slurry and stir it in during the last 15 minutes of cooking.
7. Serve hot with crusty bread.

This Dutch oven beef stew is more than just a meal—it’s a heartfelt experience. The slow-cooking method allows the flavors to meld beautifully, creating a dish that’s as nourishing as it is delicious. Ideal for sharing with loved ones, this stew is sure to become a go-to recipe in your kitchen.

Cast Iron Dutch Oven Chicken and Dumplings

Chicken and dumplings in a cast iron Dutch oven is the epitome of Southern comfort food. This hearty recipe pairs tender chicken with fluffy dumplings and a rich, creamy broth. Using a Dutch oven enhances the rustic, homey feel while ensuring even cooking and unparalleled flavor depth.

Ingredients:

• 2 lbs chicken thighs (bone-in or boneless)
• 2 tbsp butter
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tsp poultry seasoning
• Salt and pepper, to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 3 tbsp melted butter

Instructions:

1. Heat butter in the Dutch oven over medium heat. Brown the chicken on both sides and remove.
2. Sauté onion, carrots, and celery until softened. Stir in poultry seasoning, salt, and pepper.
3. Add chicken broth and return the chicken to the pot. Cover and simmer for 30 minutes until the chicken is tender.
4. While the chicken cooks, prepare the dumplings by mixing flour, baking powder, salt, milk, and melted butter in a bowl until a dough forms.
5. Remove the chicken, shred it, and return it to the pot. Stir in heavy cream.
6. Drop spoonfuls of dumpling dough onto the simmering broth. Cover and cook for 15 minutes without lifting the lid.
7. Serve hot, garnished with fresh parsley if desired.

This chicken and dumplings recipe is a hug in a bowl. The Dutch oven’s ability to lock in moisture and flavor ensures a creamy, dreamy dish that’s perfect for any occasion. Share this dish with friends and family, and watch it become a staple in your comfort food rotation.

Cast Iron Dutch Oven Artisan Bread

Homemade artisan bread baked in a cast iron Dutch oven is a true treat. This no-knead recipe yields a golden crust with a soft, airy interior, rivaling any bakery loaf. The Dutch oven’s consistent heat and steam-trapping lid create a perfectly textured bread that’s ideal for sandwiches, soups, or enjoying with butter.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 1½ cups warm water

Instructions:

1. In a large bowl, mix flour, salt, sugar, and yeast. Gradually add warm water, stirring until a sticky dough forms. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
2. Preheat the oven to 450°F (230°C). Place the Dutch oven (with the lid) in the oven to heat for 30 minutes.
3. Turn the dough onto a floured surface and shape it into a round loaf. Let it rest while the Dutch oven heats.
4. Carefully remove the Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.
5. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.
6. Let the bread cool on a wire rack before slicing.

Baking artisan bread in a Dutch oven is a magical experience that transforms simple ingredients into a masterpiece. The crusty exterior and tender interior make it a versatile addition to any meal. Perfect for both novice and seasoned bakers, this recipe is bound to impress and satisfy.

Cast Iron Dutch Oven Vegetarian Chili

Vegetarian chili cooked in a cast iron Dutch oven is a wholesome, hearty meal that satisfies without the need for meat. Packed with beans, vegetables, and spices, this dish is perfect for chilly evenings or meatless Mondays. The Dutch oven helps to meld the flavors beautifully, making each spoonful a delight.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until fragrant.
2. Add bell pepper, zucchini, and corn, cooking until slightly softened.
3. Stir in diced tomatoes, tomato paste, black beans, kidney beans, vegetable broth, and all the spices. Mix well.
4. Bring the chili to a simmer, then reduce the heat and let it cook for 30-40 minutes, stirring occasionally.
5. Adjust seasonings to taste and serve with toppings like shredded cheese, sour cream, or avocado.

This vegetarian chili is a nutrient-packed meal that doesn’t compromise on flavor. The Dutch oven’s slow-cooking process enhances the spices and vegetables, creating a rich and satisfying dish that’s perfect for sharing. Pair it with cornbread or tortilla chips for an unforgettable meal.

Cast Iron Dutch Oven Braised Short Ribs

Braised short ribs in a cast iron Dutch oven is a dish that screams luxury and comfort. This slow-cooked recipe results in tender, fall-off-the-bone ribs infused with a rich, savory sauce. Perfect for special occasions or Sunday dinners, this dish highlights the Dutch oven’s ability to create restaurant-quality meals at home.

Ingredients:

• 3 lbs bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine (optional, or substitute with more broth)
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat and sear the ribs on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste and cook for 2 minutes.
4. Add beef broth, red wine (if using), thyme, and bay leaf. Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
5. Cover the Dutch oven with its lid and transfer to the oven. Braise for 2½-3 hours, or until the meat is tender.
6. Serve the ribs with mashed potatoes or crusty bread, spooning the rich sauce over the top.

Braised short ribs cooked in a Dutch oven is a culinary masterpiece that impresses every time. The slow cooking tenderizes the meat while the rich sauce elevates the dish to gourmet levels. This recipe is the perfect blend of indulgence and comfort.

Cast Iron Dutch Oven Ratatouille

Ratatouille is a classic French vegetable medley that shines when cooked in a cast iron Dutch oven. The vegetables are slowly simmered together, creating a vibrant, healthy dish that’s as beautiful as it is delicious. Perfect as a main course or a side, this dish celebrates fresh, seasonal produce.

Ingredients:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 eggplant, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 tsp dried herbs de Provence
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until fragrant.
2. Add the eggplant and cook for 5 minutes until slightly softened. Stir in zucchini, yellow squash, and bell peppers.
3. Pour in the diced tomatoes and season with herbs de Provence, salt, and pepper. Stir well.
4. Cover the Dutch oven and let the ratatouille simmer for 30-40 minutes, stirring occasionally.
5. Garnish with fresh basil and serve with crusty bread or as a topping for rice or pasta.

Ratatouille is a celebration of simple, wholesome ingredients brought together beautifully in a Dutch oven. The vibrant vegetables and aromatic herbs make this dish a feast for both the eyes and the palate. Perfect for weeknights or dinner parties, this recipe is a must-try for anyone seeking a healthy and flavorful meal.

Cast Iron Dutch Oven Pulled Pork

Pulled pork made in a cast iron Dutch oven is an easy yet incredibly flavorful way to cook this beloved dish. The Dutch oven’s even heat retention results in tender, juicy pork that’s perfect for sandwiches, tacos, or simply served with your favorite sides. Slow-braised in a savory rub and smoky barbecue sauce, it’s the perfect centerpiece for any casual gathering.

Ingredients:

• 3-4 lbs pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 cup barbecue sauce (your favorite kind)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Rub the pork shoulder with paprika, chili powder, cumin, salt, and pepper.
3. Heat olive oil in the Dutch oven over medium-high heat. Sear the pork on all sides until browned, then remove and set aside.
4. In the same Dutch oven, sauté the onion and garlic until softened, about 5 minutes.
5. Add apple cider vinegar, chicken broth, brown sugar, and barbecue sauce. Stir to combine.
6. Return the pork to the pot, ensuring it’s mostly submerged in the sauce. Cover and cook in the oven for 3-4 hours, until the pork is tender and easily shreds with a fork.
7. Shred the pork with two forks and mix it back into the sauce. Serve with buns, coleslaw, or your favorite sides.

This pulled pork recipe delivers melt-in-your-mouth tenderness and a burst of smoky, savory flavor. The Dutch oven ensures the pork stays juicy and flavorful, while the slow cooking creates a rich sauce that enhances every bite. This dish is perfect for meal prepping, casual dinners, or outdoor gatherings.

Cast Iron Dutch Oven Lemon Herb Roasted Chicken

A lemon herb roasted chicken cooked in a cast iron Dutch oven is a show-stopping dinner that’s surprisingly easy to prepare. The cast iron creates a beautifully crisp skin while locking in the flavors of the herbs and citrus. This dish makes a wonderful centerpiece for family dinners or special occasions, providing both flavor and elegance.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tbsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rub the chicken with olive oil and season generously with salt, pepper, and dried oregano.
3. Stuff the cavity of the chicken with lemon halves, garlic, rosemary, and thyme.
4. Heat the Dutch oven over medium-high heat and sear the chicken on all sides until golden brown, about 5-7 minutes.
5. Transfer the Dutch oven to the oven and roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or potatoes for a complete meal.

This lemon herb roasted chicken is full of vibrant flavors that perfectly complement the tender, juicy meat. The cast iron Dutch oven creates a wonderfully crispy skin and locks in moisture, ensuring each bite is flavorful. Whether you’re cooking for a family dinner or a special occasion, this dish will undoubtedly impress.

Cast Iron Dutch Oven Baked Ziti

Baked ziti in a cast iron Dutch oven is an irresistible combination of pasta, marinara, cheese, and Italian seasonings, all baked to perfection. The Dutch oven’s ability to evenly distribute heat ensures a perfectly baked dish with a golden crust on top and a gooey, cheesy interior. This dish is perfect for a crowd and a surefire winner at any family gathering.

Ingredients:

• 1 lb ziti pasta
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups marinara sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions. Drain and set aside.
3. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until softened.
4. Stir in marinara sauce, basil, oregano, red pepper flakes, salt, and pepper. Let it simmer for 5-7 minutes.
5. Add the cooked pasta to the sauce and stir in ricotta cheese.
6. Layer the pasta mixture with mozzarella and Parmesan cheeses. Cover with a lid or foil and bake for 20 minutes.
7. Remove the cover and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving.

This baked ziti recipe offers a comforting, cheesy meal that’s perfect for any occasion. The Dutch oven ensures even heat distribution, so the cheese melts evenly and the pasta stays tender. Whether you’re feeding a family or hosting a dinner party, this dish is always a crowd-pleaser.

Cast Iron Dutch Oven Beef Stew

A classic beef stew made in a cast iron Dutch oven results in a rich, hearty dish that’s perfect for cooler weather. The slow cooking process in the Dutch oven ensures that the beef becomes tender and the flavors from the vegetables, herbs, and broth meld together into a savory, comforting meal. This stew is an ideal dinner option for busy nights or when you want to impress guests with a delicious, home-cooked dish.

Ingredients:

• 2 lbs beef stew meat (chuck roast or brisket), cut into cubes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 3 garlic cloves, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas (optional)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef cubes with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Set aside.
3. In the same pot, sauté the onion and garlic until softened. Add tomato paste and cook for another 2 minutes.
4. Stir in the beef broth, red wine (if using), carrots, potatoes, thyme, and bay leaves. Return the beef to the Dutch oven and bring to a simmer.
5. Cover the Dutch oven and place it in the oven. Cook for 2 to 2½ hours, or until the beef is tender and the vegetables are cooked through.
6. In the last 10 minutes, add the frozen peas if using.
7. Remove the bay leaves, taste for seasoning, and adjust if needed. Serve hot with crusty bread.

This beef stew cooked in a Dutch oven is a warm, comforting dish that’s perfect for a cozy meal. The slow braising process enhances the beef’s tenderness and deepens the flavors of the broth, making every bite a hearty and satisfying experience. It’s a great option for meal prepping or feeding a crowd.

Cast Iron Dutch Oven Cornbread

Cast iron Dutch oven cornbread is a Southern favorite that’s crispy on the outside, soft and crumbly on the inside, and perfect for pairing with soups, stews, or barbecue. The Dutch oven allows for even heat distribution, giving the cornbread a golden-brown crust while maintaining its moist texture. It’s an easy and delicious addition to any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 eggs
• ½ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Place your Dutch oven in the preheated oven for 5 minutes to heat it up. Then, pour the batter into the hot Dutch oven.
6. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick comes out clean.
7. Let the cornbread cool for a few minutes before slicing. Serve warm with butter and honey.

This cornbread recipe cooked in a Dutch oven is the perfect balance of crunchy and soft. The cast iron ensures a crispy, golden crust, while the inside remains moist and fluffy. Whether served with chili or just on its own, this cornbread is sure to be a hit at your next meal.

Cast Iron Dutch Oven Apple Crisp

Apple crisp made in a cast iron Dutch oven is the perfect dessert for autumn or any time you crave a warm, comforting treat. The Dutch oven creates a perfectly caramelized topping that contrasts beautifully with the tender apples underneath. With a hint of cinnamon and nutmeg, this dessert is ideal for a cozy evening or a festive gathering.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 2 tbsp lemon juice
• ½ cup granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp all-purpose flour
• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1 tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and 1 tbsp of flour. Pour the apple mixture into the bottom of the Dutch oven.
3. In another bowl, combine oats, ½ cup flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 35-40 minutes, until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool slightly before serving. Pair with vanilla ice cream or whipped cream for extra indulgence.

This cast iron Dutch oven apple crisp is a delightful dessert that brings together the flavors of warm cinnamon apples and a buttery, crunchy topping. The Dutch oven ensures the apples cook perfectly, while the topping becomes golden and crisp. It’s the perfect dessert to serve during fall gatherings or any occasion when you want a sweet, comforting treat.

Cast Iron Dutch Oven Chicken and Rice

A classic one-pot dish, chicken and rice cooked in a cast iron Dutch oven is hearty, flavorful, and easy to prepare. The Dutch oven ensures the chicken stays tender while the rice absorbs all the savory flavors of the broth and seasonings. This dish is the ultimate comfort food and a great option for busy weeknights when you want a filling meal without a lot of cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup diced tomatoes (with juice)
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides in the Dutch oven, about 5-6 minutes per side. Remove the chicken and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
4. Stir in the rice, chicken broth, diced tomatoes, paprika, thyme, and bay leaf.
5. Nestle the chicken thighs back into the pot, skin-side up, and bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and transfer to the oven. Bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
7. In the last 10 minutes of cooking, add the frozen peas, if using.
8. Remove the chicken and bay leaf. Fluff the rice with a fork and serve hot.

This cast iron chicken and rice dish is a savory, satisfying meal that combines tender chicken with flavorful rice in one pot. The Dutch oven’s heat retention creates perfectly cooked rice while infusing the chicken with delicious flavors. It’s an easy, no-fuss dinner that’s perfect for feeding a family or hosting a casual meal.

Cast Iron Dutch Oven Shrimp Boil

A shrimp boil cooked in a cast iron Dutch oven brings the flavors of the coast to your kitchen. This dish is full of tender shrimp, sausage, corn, and potatoes, all seasoned with Old Bay and fresh lemon. The Dutch oven ensures everything cooks evenly, and the results are a flavorful, satisfying feast that’s perfect for a crowd or a fun family dinner.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced into 1-inch pieces
• 4 ears of corn, halved
• 1 lb baby potatoes, halved
• 2 tbsp Old Bay seasoning
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 6 cups water
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Bring 6 cups of water to a boil in the Dutch oven over medium-high heat. Add Old Bay seasoning, garlic, and lemon slices.
2. Add the potatoes to the pot and cook for about 10 minutes, or until they start to soften.
3. Add the sausage and corn to the Dutch oven and cook for another 10-12 minutes until the corn and potatoes are tender.
4. Add the shrimp and cook for 3-5 minutes, or until the shrimp are pink and opaque.
5. Drain the liquid from the Dutch oven and stir in the butter until it melts.
6. Serve the shrimp boil hot, garnished with fresh parsley. For an added touch, squeeze extra lemon juice over the top before serving.

This cast iron Dutch oven shrimp boil is a fun, flavorful dish that’s perfect for sharing. The combination of shrimp, sausage, corn, and potatoes makes it a filling and satisfying meal, while the Old Bay seasoning and fresh lemon add a wonderful depth of flavor. Whether you’re hosting a casual dinner or celebrating with friends, this dish is sure to be a hit.

Cast Iron Dutch Oven Pork Chops with Apples

Pork chops with apples in a cast iron Dutch oven is a simple yet elegant dish. The rich flavors of the pork are enhanced by the sweetness of the apples and the savory caramelized onions. The Dutch oven ensures the pork remains juicy while the apples become tender and flavorful. It’s a perfect dish for a cozy evening or when you want to make a dinner feel special without a lot of fuss.

Ingredients:

• 4 bone-in pork chops
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, sliced
• 2 apples, cored and sliced
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp dried thyme

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the pork chops with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat and sear the pork chops on both sides until browned, about 4-5 minutes per side. Remove the pork chops and set aside.
3. In the same pot, add the onions and sauté until softened and caramelized, about 6-8 minutes.
4. Add the sliced apples, chicken broth, Dijon mustard, brown sugar, and thyme to the pot. Stir to combine.
5. Return the pork chops to the Dutch oven, nestling them into the apple and onion mixture. Cover and transfer to the oven.
6. Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
7. Serve the pork chops with the apples and onions, spooning the sauce over the top.

Pork chops with apples cooked in a Dutch oven are an ideal balance of savory and sweet. The pork remains juicy and tender, while the apples and onions become soft and flavorful, creating a perfect complement. This dish is an excellent choice for an elegant yet easy-to-make dinner. It’s great for special occasions or a comforting weeknight meal.

Note: More recipes are coming soon!