50+ Irresistible Ceramic Dutch Oven Recipes You Have to Try This Year

If you’re a home cook looking to simplify your meals while still enjoying rich flavors and tender textures, look no further than the ceramic Dutch oven.

This versatile kitchen essential is perfect for slow-cooking, braising, baking, and stewing, ensuring even heat distribution and locking in moisture for the most flavorful dishes.

Whether you’re making a cozy soup, a hearty stew, or even baking bread, the ceramic Dutch oven is up for the challenge.

In this blog post, we’ve rounded up over 50 ceramic Dutch oven recipes, each offering a unique take on everything from classic comfort food to exotic global flavors.

With these recipes, you’ll be able to harness the power of your Dutch oven to create mouthwatering meals with minimal effort.

So, grab your Dutch oven and get ready to cook some seriously delicious dishes!

50+ Irresistible Ceramic Dutch Oven Recipes You Have to Try This Year

A ceramic Dutch oven is truly a kitchen game-changer, allowing you to create one-pot meals that are as easy as they are flavorful.

From savory stews to rich braises and even baked treats, the versatility of this cookware is unmatched.

With these 50+ ceramic Dutch oven recipes, you’ll find endless inspiration to whip up comforting meals that your family and friends will love.

Whether you’re a beginner cook or a seasoned pro, these recipes are designed to make cooking both fun and foolproof.

So, roll up your sleeves, dive into these recipes, and get ready to experience the magic of the ceramic Dutch oven in your own kitchen!

Hearty Beef Stew with Root Vegetables

A ceramic Dutch oven is perfect for slow-cooking a hearty beef stew, bringing out deep, comforting flavors. This recipe is ideal for chilly evenings when you want a meal that’s both nourishing and satisfying. Tender beef, earthy root vegetables, and aromatic herbs come together to create a one-pot wonder that warms your soul.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your ceramic Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
2. Season the beef cubes with salt and pepper, then brown them in batches in the Dutch oven. Set aside.
3. Add the remaining olive oil, onion, and garlic to the pot, sautéing until softened and fragrant.
4. Stir in the tomato paste and cook for 1 minute.
5. Deglaze the pot with red wine (if using), scraping up any browned bits. Let it reduce slightly.
6. Add the beef, beef broth, thyme, bay leaves, and root vegetables to the pot.
7. Cover and simmer over low heat for 2.5–3 hours, stirring occasionally, until the beef is tender.
8. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.

This hearty beef stew is a classic comfort food, made even better when cooked in a ceramic Dutch oven that evenly distributes heat. Serve it with crusty bread for a complete meal that will leave your family asking for seconds. It’s an effortless way to make your dinner both flavorful and memorable.

Savory Herb-Roasted Chicken and Vegetables

Roasting a whole chicken in a ceramic Dutch oven locks in moisture and infuses the meat with the flavors of fresh herbs, garlic, and lemon. Paired with seasonal vegetables, this dish is an elegant yet simple meal perfect for Sunday dinners or special occasions.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, halved
• 2 tsp paprika
• 2 tsp dried rosemary
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 2 cups baby carrots
• 1 large red onion, quartered

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with 2 tablespoons of olive oil, then season generously with salt, pepper, paprika, rosemary, and oregano. Stuff the cavity with half the lemon and half the minced garlic.
3. Arrange the potatoes, carrots, and onion in the Dutch oven, and drizzle with the remaining olive oil. Season with salt and pepper.
4. Place the chicken on top of the vegetables. Squeeze the remaining lemon half over the chicken.
5. Cover and roast in the oven for 1 hour.
6. Remove the lid and continue roasting for 30–45 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin is golden brown.
7. Let the chicken rest for 10 minutes before carving.

This herb-roasted chicken is a showstopper with its crispy skin, juicy meat, and perfectly roasted vegetables. Cooking it in a ceramic Dutch oven ensures even heat distribution for a fail-proof result. Pair it with a light salad or steamed green beans for a balanced and delicious meal.

Creamy Wild Mushroom Risotto

A ceramic Dutch oven makes preparing risotto a breeze by maintaining a consistent temperature for the creamy, luxurious texture you love. This wild mushroom risotto combines earthy mushrooms with creamy Arborio rice, Parmesan, and a touch of white wine for an elegant, restaurant-quality dish.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mixed wild mushrooms, cleaned and sliced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Heat the olive oil and butter in the Dutch oven over medium heat.
2. Sauté the onion and garlic until softened. Add the mushrooms and cook until tender and slightly browned.
3. Stir in the Arborio rice, toasting it for 1–2 minutes.
4. Pour in the white wine, stirring until absorbed.
5. Gradually add the warm stock, one ladleful at a time, stirring continuously and waiting for the liquid to absorb before adding more.
6. After about 20 minutes, the rice should be tender and creamy. Stir in the Parmesan cheese and heavy cream (if using).
7. Season with salt and pepper, then garnish with fresh parsley or thyme.

This creamy wild mushroom risotto is a comforting and sophisticated dish that feels indulgent without being overly complicated. The ceramic Dutch oven helps you achieve the perfect texture with minimal effort. Serve as a main course or alongside grilled meats for a delightful dinner experience.

Braised Short Ribs in Red Wine Sauce

This braised short ribs recipe is a show-stopping meal for special occasions or cozy nights in. A ceramic Dutch oven ensures even cooking, breaking down the ribs to tender perfection. The rich red wine sauce, infused with garlic, herbs, and aromatic vegetables, creates a restaurant-quality dish right in your kitchen.

Ingredients:

• 4 lbs bone-in beef short ribs
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef stock
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
2. Heat the olive oil in your ceramic Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
3. In the same pot, sauté the onion, carrot, celery, and garlic until softened. Add the tomato paste and cook for 1 minute.
4. Deglaze the pot with red wine, scraping up browned bits. Bring to a simmer and let reduce by half.
5. Add the short ribs back to the pot along with the beef stock, thyme, and bay leaves.
6. Cover and braise in the oven for 2.5–3 hours, or until the meat is fork-tender.
7. Skim off excess fat, adjust seasoning, and serve with mashed potatoes or polenta.

Braised short ribs are a luxurious dish that highlights the Dutch oven’s ability to transform tough cuts of meat into melt-in-your-mouth delicacies. This recipe is a celebration of deep, savory flavors that pair wonderfully with a glass of red wine and crusty bread.

Vegetarian Lentil and Spinach Curry

This hearty, plant-based lentil and spinach curry is a nutritious and flavorful dish that comes together beautifully in a ceramic Dutch oven. Packed with protein and bold spices, it’s a one-pot wonder perfect for a satisfying weeknight dinner or meal prep.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 cup dried red lentils, rinsed
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in your Dutch oven over medium heat. Sauté the onion, garlic, and ginger until fragrant.
2. Stir in the curry powder, cumin, and turmeric, cooking for 1 minute to toast the spices.
3. Add the lentils, vegetable stock, diced tomatoes, and coconut milk. Bring to a simmer.
4. Cover and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils are tender.
5. Stir in the spinach leaves, letting them wilt. Adjust seasoning with salt and pepper.
6. Garnish with fresh cilantro and serve with basmati rice or naan bread.

This vegetarian curry is an explosion of flavor and nutrition, proving that simple ingredients can create something extraordinary. The ceramic Dutch oven ensures an evenly cooked, creamy texture that makes this dish a winner for any day of the week.

Crusty No-Knead Artisan Bread

Making bakery-style bread at home is a breeze with a ceramic Dutch oven. This no-knead artisan bread recipe requires minimal effort but delivers a golden, crusty loaf with a soft, airy interior. Perfect for breakfast, sandwiches, or dipping into soups!

Ingredients:

• 3 cups all-purpose flour
• 1.5 tsp salt
• 1/2 tsp instant yeast
• 1.5 cups warm water

Instructions:

1. In a large bowl, mix the flour, salt, and yeast. Stir in the warm water until a sticky dough forms. Cover and let rise at room temperature for 12–18 hours.
2. Preheat the oven to 450°F (230°C) with your Dutch oven inside.
3. Turn the dough out onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
4. Carefully place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
5. Remove the lid and bake for an additional 10–15 minutes, or until the crust is golden brown.
6. Cool on a wire rack before slicing.

This no-knead bread is a revelation for home bakers. The Dutch oven creates the perfect environment for steam, resulting in a crusty exterior and soft crumb. Once you master this recipe, you’ll never want to buy bread again!

Classic Chicken Pot Pie

Comfort food at its finest, this classic chicken pot pie is a hearty and satisfying meal that’s easy to make in a ceramic Dutch oven. A rich and creamy filling of tender chicken, vegetables, and herbs is topped with a flaky golden crust, making it a meal the whole family will love.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 lb chicken breast or thighs, cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the butter and olive oil in the Dutch oven over medium heat. Sear the chicken cubes until golden brown, then remove and set aside.
3. Add the onion, garlic, carrots, and celery to the pot, sautéing until softened.
4. Stir in the flour and cook for 1 minute. Gradually add the chicken stock and heavy cream, whisking to create a thick, smooth sauce.
5. Return the chicken to the pot and add the peas, thyme, salt, and pepper. Let the filling simmer for 5 minutes.
6. Roll out the puff pastry and lay it over the top of the pot, trimming excess dough. Brush with egg wash.
7. Bake uncovered for 20–25 minutes, or until the pastry is golden and puffed. Let cool slightly before serving.

This chicken pot pie combines the creamy, savory filling with a buttery crust to create a truly comforting dish. The ceramic Dutch oven ensures even cooking and makes it a perfect vessel for this rustic, family-friendly meal.

Garlic Butter Shrimp and Orzo

Quick, flavorful, and elegant, this garlic butter shrimp and orzo recipe is a one-pot delight made simple with a ceramic Dutch oven. Perfectly cooked shrimp are paired with a creamy, buttery orzo infused with garlic and herbs for a dish that’s as easy as it is impressive.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 cup orzo pasta
• 2 cups chicken or seafood stock
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional)
• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Heat the butter and olive oil in the Dutch oven over medium heat. Sauté the shrimp for 2–3 minutes per side until pink. Remove and set aside.
2. Add garlic to the pot and cook for 30 seconds, until fragrant. Stir in the orzo, toasting it lightly for 1–2 minutes.
3. Add the stock, bringing it to a simmer. Cook the orzo for 8–10 minutes, stirring occasionally.
4. Stir in the Parmesan cheese and heavy cream (if using). Return the shrimp to the pot and mix well.
5. Garnish with parsley and lemon slices. Serve immediately.

This garlic butter shrimp and orzo is a versatile dish perfect for busy weeknights or casual dinner parties. The ceramic Dutch oven’s ability to hold heat ensures evenly cooked orzo and juicy shrimp, making this recipe a no-fail option for seafood lovers.

Rustic Ratatouille

This rustic ratatouille is a celebration of fresh vegetables, slowly simmered to perfection in a ceramic Dutch oven. Combining eggplant, zucchini, peppers, and tomatoes with olive oil and herbs, it’s a vibrant and healthy dish that’s both comforting and delicious.

Ingredients:

• 3 tbsp olive oil
• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 large tomatoes, chopped (or 1 can diced tomatoes)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in your Dutch oven over medium heat. Sauté the eggplant until slightly softened. Remove and set aside.
2. Add the zucchini, peppers, and onion, cooking until softened. Stir in the garlic and cook for 1 minute.
3. Return the eggplant to the pot and add the tomatoes, thyme, oregano, salt, and pepper.
4. Cover and simmer over low heat for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
5. Garnish with fresh basil and serve with crusty bread or over rice.

This rustic ratatouille is a hearty and healthy way to enjoy the best of seasonal produce. The ceramic Dutch oven locks in flavor and moisture, ensuring the vegetables are perfectly cooked. It’s a comforting dish that pairs well with just about anything!

Slow-Cooked Lamb Shanks with Rosemary and Garlic

Slow-cooked lamb shanks are a tender and flavorful dish that feels both rustic and elegant. A ceramic Dutch oven is ideal for this recipe, allowing the lamb to braise slowly in a fragrant rosemary and garlic-infused sauce. This dish is perfect for a special dinner or when you want to impress guests with minimal effort.

Ingredients:

• 4 lamb shanks
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 cups beef or chicken stock
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (165°C). Season the lamb shanks generously with salt and pepper.
2. Heat the olive oil in your Dutch oven over medium-high heat. Brown the lamb shanks on all sides and set aside.
3. Sauté the onion, garlic, and carrots in the same pot until softened.
4. Stir in the tomato paste and cook for 1 minute. Add the wine to deglaze the pot, scraping up any browned bits.
5. Return the lamb shanks to the pot. Add the stock, rosemary, and bay leaves. Bring to a simmer.
6. Cover and braise in the oven for 2.5–3 hours, or until the lamb is tender and falling off the bone.
7. Remove the rosemary and bay leaves. Adjust seasoning and serve with mashed potatoes or polenta.

Slow-cooked lamb shanks are a rich and satisfying meal that’s easy to prepare in a ceramic Dutch oven. The long, slow braise results in meat that melts in your mouth and a sauce full of deep, complex flavors. Pair it with red wine for an unforgettable dinner experience.

Vegetarian Chili with Sweet Potatoes and Black Beans

This hearty vegetarian chili is a nutritious and delicious one-pot meal that’s perfect for busy weeknights or meal prep. Made with sweet potatoes, black beans, and a medley of warming spices, the ceramic Dutch oven allows all the flavors to meld together beautifully for a comforting dish.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 2 cups vegetable stock
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened.
2. Add the sweet potato and bell pepper, cooking for 5 minutes.
3. Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
4. Add the vegetable stock, black beans, and diced tomatoes. Bring to a simmer.
5. Cover and cook for 30–35 minutes, or until the sweet potatoes are tender.
6. Adjust seasoning and garnish with fresh cilantro and avocado slices before serving.

This vegetarian chili is a satisfying meal full of bold flavors and wholesome ingredients. The ceramic Dutch oven ensures the sweet potatoes and beans cook evenly, creating a hearty dish that’s as comforting as it is healthy. Serve with cornbread for a complete meal.

Homemade Baked Ziti with Ricotta and Mozzarella

Baked ziti is the ultimate comfort food, and a ceramic Dutch oven makes the preparation simple and stress-free. Layers of pasta, rich marinara sauce, creamy ricotta, and gooey mozzarella bake together to create a crowd-pleasing dish perfect for family dinners or potlucks.

Ingredients:

• 1 lb ziti or penne pasta
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 jar (24 oz) marinara sauce
• 1/2 cup heavy cream (optional)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened. Stir in the marinara sauce, cream (if using), oregano, and red pepper flakes. Simmer for 5 minutes.
3. Remove half the sauce and mix the cooked pasta into the remaining sauce in the pot.
4. Layer half the pasta mixture, followed by dollops of ricotta, half the mozzarella, and half the Parmesan. Repeat the layers.
5. Cover and bake for 20 minutes. Remove the lid and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil and serve hot.

Homemade baked ziti is a dish that brings everyone to the table. Using a ceramic Dutch oven simplifies both the cooking and cleanup process, while ensuring the pasta bakes evenly with a rich, cheesy top layer. It’s the perfect recipe for comfort food lovers.

One-Pot Beef Stroganoff

This one-pot beef stroganoff is a creamy, rich, and savory dish that comes together easily in a ceramic Dutch oven. With tender beef, a velvety mushroom sauce, and egg noodles, this recipe is perfect for a cozy dinner that feels indulgent yet simple to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef sirloin or tenderloin, sliced into thin strips
• Salt and pepper to taste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 8 oz egg noodles, cooked and drained
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in your Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches. Set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture and become golden brown.
3. Stir in the paprika and Worcestershire sauce, and cook for 1 minute.
4. Add the beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pot.
5. Return the beef to the pot and stir in the sour cream and heavy cream. Simmer for 5 minutes, then add the cooked noodles, stirring until well combined.
6. Adjust seasoning with salt and pepper, then garnish with fresh parsley. Serve immediately.

This beef stroganoff is a creamy, comforting meal made easy in a ceramic Dutch oven. The slow simmer in the pot helps the beef become incredibly tender while the sauce thickens into a luxurious, flavorful coating for the noodles. It’s a dish that feels like a special treat but comes together quickly for any night of the week.

Spaghetti Bolognese

This classic spaghetti Bolognese, slow-cooked in a ceramic Dutch oven, brings out the rich, deep flavors of the beef and tomato sauce. With a perfect balance of savory herbs and a touch of red wine, it’s a flavorful, comforting meal that’s perfect for family gatherings or casual dinners.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup whole milk or cream
• 1 lb spaghetti, cooked according to package instructions
• Fresh Parmesan for serving

Instructions:

1. Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned.
2. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes until softened.
3. Stir in the red wine (if using) and let it reduce for 2–3 minutes.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
5. Cover and cook on low heat for 1–1.5 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water or broth.
6. Stir in the milk or cream and cook for an additional 5 minutes.
7. Serve over spaghetti and garnish with fresh Parmesan.

This spaghetti Bolognese is an Italian classic, and cooking it in a ceramic Dutch oven allows the flavors to deepen and develop as it simmers. The creamy sauce and savory meat pair perfectly with pasta, making it an easy, yet impressive, meal for any occasion.

Smothered Pork Chops with Apples and Onions

Tender, juicy pork chops smothered in a flavorful apple and onion gravy are a perfect match for the even heat distribution of a ceramic Dutch oven. The sweetness of the apples, combined with savory herbs and caramelized onions, creates a comforting and balanced dish that pairs wonderfully with mashed potatoes or rice.

Ingredients:

• 4 bone-in pork chops
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, sliced
• 2 apples, peeled, cored, and sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 tbsp brown sugar (optional for extra sweetness)
• 1 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C). Season the pork chops with salt and pepper.
2. Heat the olive oil in your Dutch oven over medium-high heat. Brown the pork chops on both sides, then remove and set aside.
3. Add the onion, apples, and garlic to the pot, sautéing for 5 minutes until softened and caramelized.
4. Stir in the chicken broth, Dijon mustard, thyme, and brown sugar (if using). Bring to a simmer.
5. Return the pork chops to the pot, spooning some of the apple and onion mixture over the chops.
6. Cover and bake in the oven for 25–30 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C).
7. Remove the chops from the pot and stir in the butter to create a glossy sauce. Serve the chops with the apple-onion gravy.

These smothered pork chops with apples and onions are a perfect balance of sweet and savory. The ceramic Dutch oven ensures the pork stays tender and juicy while the apples and onions develop a rich, flavorful gravy. It’s a comforting and satisfying meal that’s perfect for a cozy evening.

Note: More recipes are coming soon!