Cast Iron Dutch Oven Pork Chops are an easy & super hearty dinner idea that your family will love. This recipe only requires simple ingredients and creates the most flavorful and juicy chops. 

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Pork chops in the dutch oven with mushrooms and onions.

These smothered pork chops are one of my favorite weeknight meals to make in the fall. They are super cozy, just like my Classic Chicken Noodle Soup or Dutch Oven Turkey Breast.

Learn How To Bake a Spiral Ham or try my Dutch Oven Pulled Pork or Traditional Carnitas (Mexican Pulled Pork) if you are feeding a large crowd.

Not a fan of pork? Try my Dutch Oven Roasted Chicken Breasts with white wine pan sauce, Dutch Oven BBQ Chicken Thighs, or Simple Dutch Oven Shepherd’s Pie.

If you are looking for more boneless pork chop recipes, check out my favorite 20 Boneless Pork Chop Recipes.

Why You’ll Love This Recipe

  • Creamy – This heavy cream and flour help thicken the sauce making it super rich and creamy that coats the meat, mushrooms, and onions. 
  • Cast iron seared – This type of pan helps develop a nice crust on the pork. 
  • Flavorful – The garlic, shallot, herbs, and vinegar infuse the sauce with so much flavor. 
  • Full of veggies – This dish is loaded with mushrooms and onions. 
  • One pot – The chops are seared and the veggies/sauce are all cooked in one pan. Not only does this make cleanup super easy, but also deepens the flavor. All the brown bits from searing the pork infuse the sauce. 
  • Hearty – The thick cut chops, mushrooms, and heavy cream make this recipe super decadent. 
  • Easy dinner – This recipe only takes about 30 minutes to make.

Ingredients & Substitutions

Ingredients needed to make pork chops in a dutch oven.
  • Boneless Pork Chops: You can also use bone-in pork chops. 
  • Salt: Depending on how salty the chicken stock is, you may need to add more salt to the sauce. The teaspoon of salt is for the pork. 
  • Mushrooms: White, baby bella, or any mushroom you prefer will work. If you are not a fan of mushrooms, check out my favorite Substitutes for Mushrooms.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make  Dutch Oven Pork Chops

Quick Overview

  • Season and sear.
  • Sauté the veggies.
  • Deglaze the pan.
  • Add the pork back in and simmer.

Step by Step Instructions

A 6 photo collage showing how to sear the pork chops in the dutch oven and sauté shallot.

Brown bits should develop in the bottom of the pan.

Step 1: Season one side of the pork chops with half of the salt and pepper.

Step 2: Heat a shallow dutch oven with the olive oil over medium high heat. Add the pork chop seasoned side down. Season the other side with the remaining salt and pepper.

Step 3: Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.

Step 4: Remove from the pan and set aside.

Step 5: Turn the heat to medium low and add the butter.

Step 6: Add the garlic and shallot. Sauté for 1-2 minutes.

A 6 photo collage showing how to sauté the veg and make sauce.

Simmer the sauce longer to thicken it more.

Step 7: Add the thyme, oregano, and paprika. Sauté for about 1 minute.

Step 8: Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.

Step 9: Sprinkle the flour in and cook for about 1 minute.

Step 10: Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream.

Step 11: Bring to a simmer and add back in the chops.

Step 12: Reduce the sauce for about 5 minutes or until the sauce reaches desired thickness. The sauce will continue to thicken as it cools. Salt sauce to taste.

Recipe Serving Suggestions

The pork smothered in the cream sauce is begging to be served over or with a side dish that can soak up all of the flavor. Here are my favorite pairings:

These Side Dishes For Pulled Pork Sandwiches would also pair perfectly with these chops.

Expert Tips & Variations

  • Pat dry. If the meat is wet, dry well before searing to prevent it from steaming. 
  • Use one pot. All of the brown bits that form on the bottom of the pan when searing the pork is going to impart flavor into the sauce. If you use different pans, you lose most of that flavor. 
  • Sear. Be sure to develop some color on the meat before flipping or removing from the pan. 
  • Deglaze. Use the chicken broth to loosen any brown bits in the bottom of the pan. 
  • Thicken the sauce. Simmer the sauce until it thickens to your liking. It will thicken a lot as it cools. 
  • Add greens. Sometimes I like to add a handful of spinach or kale to the mushrooms and onions for extra veggies.
Dutch oven pork chop with mushrooms and onions on top.

Recipe FAQs

What is the best way to cook pork chops without them drying out?

Be sure to not overcook them or they will be tough and dry. Serving them in a sauce, like this mushroom cream sauce, will add lots of moisture.

What is the secret to making tender pork chops?

Do not overcook them. The loss of moisture will make them tough, instead of tender. Chops are much leaner than ribs or butt so they will be firmer than a fattier cut. 

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Dutch Oven Pork Chops

4.98 from 86 votes
Cast Iron Dutch Oven Pork Chops are an easy & super hearty dinner idea that your family will love. This recipe only requires simple ingredients and creates the most flavorful and juicy chops.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 2 Tablespoons olive oil
  • 4-5 boneless pork chops (1.5-2 pounds)*
  • 1 teaspoon kosher salt plus more to taste*
  • 1/2 teaspoon black pepper
  • 1 Tablespoon unsalted butter
  • 4-5 cloves garlic minced
  • 1 shallot diced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 yellow onion sliced
  • 8 ounces mushrooms sliced*
  • 2 Tablespoons flour
  • 1 1/4 cup chicken stock
  • 1 Tablespoon balsamic vinegar
  • 1/2 cup heavy cream

Instructions 

  • Season one side of the pork chops with half of the salt and pepper.
  • Heat a shallow dutch oven with the olive oil over medium high heat. Add the pork chop seasoned side down. Season the other side with the remaining salt and pepper.
  • Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.
  • Remove from the pan and set aside.
  • Turn the heat to medium low and add the butter.
  • Add the garlic and shallot. Sauté for 1-2 minutes.
  • Add the thyme, oregano, and paprika. Sauté for about 1 minute.
  • Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.
  • Sprinkle the flour in and cook for about 1 minute.
  • Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream and vinegar.
  • Bring to a simmer and add back in the chops.
  • Reduce the sauce for about 5 minutes or until the sauce reaches desired thickness. The sauce will continue to thicken as it cools. Salt sauce to taste.
Did you make this recipe? Leave a comment below!

Notes

  • Boneless Pork Chops: You can also use bone-in pork chops. 
  • Salt: Depending on how salty the chicken stock is, you may need to add more salt to the sauce. The teaspoon of salt is for the pork. 
  • Mushrooms: White, baby bella, or any mushroom you prefer will work.
  • Sear. Be sure to develop some color on the meat before flipping or removing from the pan. 
  • Thicken the sauce. Simmer the sauce until it thickens to your liking. It will thicken a lot as it cools. 
Save this recipe!
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Nutrition

Calories: 478kcal | Carbohydrates: 15g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 768mg | Fiber: 2g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.98 from 86 votes (60 ratings without comment)

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Recipe Rating




59 Comments

  1. Deb C says:

    Can you freeze these chops and sauce?

    1. Brianna May says:

      No!

  2. Theresa s says:

    Can I do this recipe without the crea?

    1. Brianna May says:

      I don’t think so!

  3. Marty says:

    Do you think I could make this the day before and just reheat for a dinner party the next night?

    1. Brianna May says:

      Hi Marty! Sorry for the delay. I think you may have emailed me. I would not recommend making them in advance.

    2. Emily G says:

      I can’t have flour. Unfortunately the only kind of “flours I can have are nut flours or coconut flour. Would it be OK to use those instead or should it still be ok to eat without the flour addition? Maybe I could use parmesan cheese to thicken?

      1. Brianna May says:

        Flour will prevent the sauce from breaking. I recommend cornstarch instead. Use 1 Tablespoon and mix it with the broth before adding it to the sauce.

    3. Jody M says:

      5 stars
      I think this is company worthy! Even though itโ€™s easy and doesnโ€™t require a lot of time to make, I made it the day before and reheated and it was perfect! Saved me so much time and clean up.

  4. Trixi says:

    4 stars
    It was good, few changes I would make. Cook the onions earlier in the process so they can caramelize and cook down a tad more. A little less cream, gravy was GREAT but a little too thick. Other than that, this was a hit with my hubby!!!

    1. Brianna May says:

      Great suggestions! Thank you. If the gravy was too thick, it was likely not the cream, but that is was reduced for too long. Add a splash of water or broth to loosen it.

  5. Gail Ryan says:

    5 stars
    This recipe was a huge hit! I followed the recipe exactly except I cut the dried thyme to 1 teaspoon instead of 2. (It was plenty!)
    Loved the recipe, and will make it again soon! Thank you!