EXTRA-THICK PORK CHOP POT ROAST

EXTRA-THICK PORK CHOP POT ROAST image

Yield 4 people/bowls

Number Of Ingredients 14

2 Ea. Extra-Thick Pork Chops (1-1½ inches thick w/bone)
3 Tblsp. Extra Virgin Olive Oil
3 Tblsp. Cavender's Greek Seasoning
1 Teasp. Minced Garlic
4 Ea. Scallions (I leave whole)
4-5 Small Onions (I leave whole)
5 Stalks Celery (w/leafy tops) (I leave whole)
1 lb. Baby Carrots
6-7 SMALL Red Potatoes (I cut in half)
1-2 lbs. Whole Baby Portabellas
4 cups Boiling Water
2 cubes Vegetable Bouillon
2 Teasp. "Better than Bouillon" Mushroom Base
1 Cup Chardonnay (I've tried other whites, but this is best)

Steps:

Heat oil and garlic in large Dutch oven on medium high heat. Meanwhile, rub both sides of the pork chops with the Greek Seasoning. Place in oil and quickly sear both sides of chops, then turn heat down to low. Add onions, then scallions, then celery, then carrots, then potatoes, then mushrooms last (on top). Mix 4 cups of boiling water with the bouillon and mushroom base, and pour over the top slowly, then pour wine over the top. Do NOT Stir. Put lid on and bring to a boil, then boil about 5-10 minutes. Then turn down to simmer for approximately 3 hours. Serves four. Great with a baguette or loaf of crusty bread for dipping.