An Afternoon Pot Roast with Pork Chops

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I bet it doesn’t feel like the middle of the week does it?  On the last vacation day of the holiday season, Monday, we were all hanging out at home and I decided to make a pot roast but all I had on hand were pork chops.  No big deal right?  Definitely not.  I basically followed the same premise as if it was one big piece of pork and made sure I gave it the attention it deserved and packed it with flavor.

We had purchased some pork shoulder chops on sale last week so I knew this guys would take a lot of time in the oven.  In tougher, often cheaper cuts of meat there is a lot of connective tissue that will only soften and break down as you cook the meat.  This connective tissue is caused by working muscles on the animal.  They key to all this…. Do Not Rush a Pot Roast…. Or even a pork chop roast.


  • 2 Tbsp. Olive oil
  • Sea salt
  • Black Pepper
  • 4 Pork Shoulder chops
  • 1 Onion
  • 4 Carrots
  • 2 Cups chicken stock
  • 2 Tbsp. Tomato paste
  • Dried Rosemary


  1. Preheat oven to 250 degrees.
  2. Heat a large pot or Dutch oven over medium high heat.  Add half the olive oil and let it get smoking hot.  Prepare the other ingredients.
  3. Salt and pepper the chops thoroughly.
  4. Cut  an onion in half and peel it and chunk it up
  5. When the pan is hot, drop in the onion and begin to brown it in the pan on all sides, then remove from pan.
  6. Next up wash the carrots and cut them up rather large and drop those in the pan and sear for 1-2 minutes.
  7. Remove the carrots from the pan and let the pan get really hot again.  Add the second half of the olive oil and then drop the meat in the pan.
  8. Sear all the chops on both sides until they start to caramelize.  Remove and set aside with the vegetables.
  9. Now with the burner on high, lets deglaze the pan and all the brown crusty bits with the chicken stock and tomato paste.  When the pan is somewhat cleaned and the bits are removed from the bottom of the pan add back the pork, carrots and onions.
  10. Sprinkle with the rosemary, cover the lid and move to the oven at 250 degrees F cook for 2-3 hours.
  11. Remove from oven and place on the stop.  Crank on high to thicken the sauce.  Serve over some brown rice and love it.
  12. ENJOY!

Zesty Tip: When cooking with herbs, you can use dry if you do not have fresh especially if you are cooking for a long time.  I prefer to use fresh but just remember, fresh can go in at the very end of the cooking process for a splash of flavor where as dried need to be in for the long haul to get the essence extracted from them.

Ok, so I had a couple of left over pork chops from this dish as neither Cooking tikes were into the pork that I slaved over…. So you will never guess what is brewing for Friday’s post.  The labor of love continued and let me tell you, I even impressed myself.  Stay tuned on Friday for a classic dish and have a super hump day.

Take care


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  3. Holy Balsamic Rosemary Chili Crusted Pork Roast!
  4. Grilled Pork with a Silky Smooth Blueberry Sauce
  5. Cranberry Roasted Pork Tenderloins

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6 Responses to “An Afternoon Pot Roast with Pork Chops”

  1. 1
    Lauren at KeepItSweet says:

    Yum, I’d definitely make this! Terrific idea using pork chops.

  2. 2
    Tanya says:

    when you are cooking for 2-3 hours, what heat did you use? I assume it wasn’t left on high?

  3. 3
    Megan says:

    Can’t wait to see what you did with the leftovers!


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