Dutch Oven Pork Chops are classic comfort food made simple. These boneless pork chops are pan seared until golden, then finished with a rich onion and mushroom gravy. It is an easy dinner for a weeknight, a cozy date night, or a relaxed Sunday meal, and it is ready in under 45 minutes.
If you are looking for a hearty meal that feels special without being difficult, this Dutch oven pork chop recipe is a great choice. Everything cooks in one pot, which means less cleanup and more flavor. The pork chops are coated lightly in flour for a golden crust, then the browned bits left in the pot help build a savory gravy with mushrooms, onions, beef stock, cream, garlic, and rosemary.
Serve these smothered pork chops with mashed potatoes, baked potatoes, risotto, or your favorite simple vegetable side. The gravy is creamy, savory, and perfect for spooning over anything on the plate.
Why You’ll Love This Recipe:
- Full of flavor. Pan seared pork chops are paired with a rich mushroom and onion gravy for a satisfying, savory dinner.
- Easy to make. This recipe looks impressive, but the steps are simple and approachable.
- Budget friendly. Pork chops can be an affordable option compared with many other proteins.
- High in protein. A large pork chop is a filling, protein-packed main dish.
For more protein-rich dinner ideas, try recipes such as cottage cheese buffalo chicken dip, turkey lentil soup, Dutch oven roasted chicken, breaded pork cutlets, oven baked bratwurst, or beef tenderloin tips.
Ingredients:
Pork Chops: Boneless pork chops work well because they cook quickly and are easy to serve. They are seasoned with salt and pepper, then dredged in flour to create a light crust.
Beef Stock: Beef stock gives the gravy a deeper flavor and darker color. It creates a richer sauce than a thinner broth.
Baby Bella Mushrooms: Also known as cremini mushrooms, these add earthy flavor and texture to the gravy.
Onion, Garlic, and Rosemary: These aromatics build the base of the sauce and add warmth to the finished dish.
Heavy Cream and Butter: These ingredients help turn the pan sauce into a creamy, smooth gravy.
See the recipe card below for the full ingredient list and exact quantities.
Substitutions and Variations:
- Chicken stock can be used instead of beef stock, but the gravy will be lighter in color and less rich in flavor.
- Bone-in pork chops may be used, but they will usually need more cooking time. Use a meat thermometer and cook until the internal temperature reaches 145 degrees.
- A large skillet can be used instead of a Dutch oven. Choose one with a lid, especially if your pork chops are thick.
If you enjoy pork recipes, try meals such as smoked pork butt, baked boneless pork ribs, Dutch oven pork tenderloin, or pork gravy.
How to Make Dutch Oven Pork Chops in Gravy:
Step 1: Remove the pork chops from the package and pat them dry with paper towels. Season both sides with about 1 teaspoon of salt and ⅛ teaspoon of black pepper.
Step 2: Add the flour to an 8×8 pan or pie plate. Dredge each pork chop in the flour, coating all sides, then transfer the pork chops to a plate.
Step 3: Heat a large Dutch oven over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot, add the pork chops and cook for 6 to 8 minutes. Flip, cover, and cook for 4 minutes. Check the internal temperature, then continue cooking in 2 to 3 minute intervals until the pork reaches 145 degrees. Thick pork chops may take about 8 minutes per side, while thinner chops may cook in about half the time.
Step 4: Transfer each pork chop to a plate as soon as it reaches 145 degrees. Check each chop individually because thickness and placement in the pan can affect cooking time.
Step 5: Reduce the heat to medium low and add 1 tablespoon of butter. Stir in the mushrooms and onions. Cook for 3 to 4 minutes, stirring often and scraping up the browned bits from the bottom of the pot. Add ½ teaspoon of salt and ⅛ teaspoon of pepper. Stir in the garlic and rosemary and cook for 60 seconds.
Step 6: Stir 2 teaspoons of flour into the mushroom and onion mixture. Pour in the beef stock and let the mixture simmer for 2 to 3 minutes.
Step 7: Add the heavy cream and the remaining tablespoon of butter. Stir frequently and cook for 2 to 4 minutes, or until the sauce thickens into a gravy.
Step 8: Nestle the pork chops back into the Dutch oven and spoon the mushroom gravy over the top. Serve warm and enjoy.
Expert Tips:
- Pat the pork chops dry before seasoning and dredging. Dry meat sears better and helps the flour coating stay light instead of pasty.
- Use olive oil with the butter when searing the pork chops. The oil helps keep the butter from burning and turning bitter.
- Use an instant read thermometer rather than relying only on cooking time. Pork chops vary in thickness and should reach 145 degrees internally.
- Scrape up the browned bits while cooking the onions and mushrooms. This adds extra flavor to the gravy.
If you like boneless dinner recipes, try boneless smoked chicken thighs, boneless beef short ribs, or oven baked boneless chicken thighs.
Recipe FAQs:
Insert the tip of the thermometer into the center of the thickest part of the pork chop without pushing all the way through. Check another thick area if needed. The pork should read at least 145 degrees before serving.
The bone does not conduct heat as quickly as the meat, so the area near the bone stays colder longer. This is why bone-in pork chops often need extra cooking time.
Store leftover pork chops and gravy in a sealed container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or Dutch oven over medium low heat until hot. You can also place them on a baking sheet, tent with foil, and warm in a 350 degree oven. Avoid overcooking so the pork does not dry out.
More Date Night Dinners to Try:
- Crusted Chicken Romano
- Deconstructed Lasagna
- Beef Tenderloin Tips with Mushroom Sauce
- Pan Seared Shrimp
If you tried this Dutch Oven Pork Chop Recipe, leave a star rating and share how it turned out in the comments.
Recipe
Dutch Oven Pork Chops
- Author: Tara Smithson
- Total Time: 40 minutes
- Yield: 4 pork chops with gravy
Description
These Dutch oven pork chops are pan seared and smothered in a creamy mushroom and onion gravy. They make a hearty dinner for weeknights, date nights, or Sunday meals and are ready in under 45 minutes.
Ingredients
- 4 medium to thick boneless pork chops, approximately ½ pound each
- 1 and ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour for dredging
- 3 tablespoons salted butter
- 1 tablespoon olive oil, plus more if needed
- 2 Baby Bella mushroom caps, washed and diced
- ½ yellow onion, diced
- 2 garlic cloves, peeled and minced
- ¼ teaspoon fresh rosemary, minced
- 2 teaspoons flour
- ½ cup beef stock
- ¼ cup heavy cream
Instructions
- Pat the pork chops dry with paper towels. Season both sides with about 1 teaspoon of salt and ⅛ teaspoon of pepper.
- Place the flour in an 8×8 pan or pie plate. Dredge each pork chop in flour until coated on all sides, then set aside on a plate.
- Heat a large Dutch oven over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot, add the pork chops and cook for 6 to 8 minutes. Flip, cover, and cook for 4 minutes. Check the temperature and continue cooking in 2 to 3 minute intervals until the pork reaches 145 degrees.
- Move the pork chops to a plate as they reach 145 degrees. Check each chop separately because cooking time can vary.
- Reduce the heat to medium low and add 1 tablespoon of butter. Add the mushrooms and onions and cook for 3 to 4 minutes, stirring often and scraping up the browned bits. Add ½ teaspoon of salt and ⅛ teaspoon of pepper. Stir in the garlic and rosemary and cook for 60 seconds.
- Stir in 2 teaspoons of flour, then pour in the beef stock. Simmer for 2 to 3 minutes.
- Add the heavy cream and the remaining tablespoon of butter. Stir frequently and cook for 2 to 4 minutes, until thickened.
- Return the pork chops to the Dutch oven, spoon gravy over the top, and serve warm.
Equipment
- 8×8 pan or pie plate
- Cutting board
- Dutch oven or large lidded skillet
- Wooden spoon
- Knife
- Instant read thermometer
Notes
- Dry pork chops sear better, so do not skip patting them with paper towels.
- Add a little extra olive oil if the pan becomes dry while searing.
- Use temperature as your guide. Pork chops are done when they reach 145 degrees internally.
- Scraping the browned bits from the pot adds more flavor to the gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American