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.
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, Creamy Pumpkin Pasta, or creamy Green Chili Beef Enchiladas.
Learn How To Bake a Spiral Ham if you are feeding a large crowd.
Not a fan of pork? Try my Dutch Oven Roasted Chicken Breasts with white wine pan sauce or Simple Dutch Oven Shepherd's Pie.
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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
- 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.
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
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.
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:
- Over Buttery Basmati Rice made in the Instant Pot or the best Red Skin Mashed Potatoes with Sour Cream
- With a side of Cheesy oven Roasted Yukon Gold Potatoes or Air Fryer Smashed Potatoes for dipping
- Stovetop Brown Sugar Glazed Carrots or crispy Balsamic Brussel Sprouts
Some warm buttery Old Fashioned Yeast Rolls or Cheesy Garlic Savory Cinnamon Rolls
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.
Recipe FAQs
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.
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
Equipment:
Ingredients:
- 2 Tablespoons olive oil
- 4-5 boneless pork chops (1.5-2 pounds)*
- 1 teaspoon kosher salt, plus more to taste*
- ½ teaspoon black pepper
- 1 Tablespoon unsalted butter
- 4-5 cloves garlic, minced
- 1 shallot, diced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- ½ teaspoon smoked paprika
- 1 yellow onion, sliced
- 8 ounces mushrooms, sliced*
- 2 Tablespoons flour
- 1 ¼ cup chicken stock
- 1 Tablespoon balsamic vinegar
- ½ 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.
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.
So the pork chops are cooked after just searing them on both sides? Do you cook them some more after returning them to the pan?
They should be almost cooked through but not completely done and finish in the sauce. Sometimes thinner pork chops will need to sear for less time. If they are done, you can finish the sauce, turn the heat off, and then place the chops back in right before serving so they do not cook anymore.
Can you use Half and half instead of heavy cream?
I have never tried it, but I'm sure it would work. The sauce might just be a little runnier.
This revipe look amazing. I can not wait to try it. Can you deglaze the pan with a white wine instead of broth?
Yes! I would use 1/4-1/2 cup of white wine depending how wine forward you want the sauce to be & the rest use chicken stock so the total liquid is still 1 1/4 cup.
These are absolutely incredible - one of our favorite dinners!
We had these pork chops for dinner last night and my whole family raved about them!
I love cooking in my dutch oven. These pork chops look like they are cooked to perfection. These would be welcome on the dinner table any night of the week.
What a delicious Pork Chop recipe. Love that it's made in a dutch oven.
Step 8 it says reduce by half. Reduce what by half? There’s no liquid in the pot at that point.
Reduce the vegetables by half.
Pork Chops were marvelous. ? When do you use the balsamic vinegar listed in the ingredients?
Oops! I just updated the recipe. You stir it in with the cream.
These pork chops are fantastic!! Made them tonight. My husband and I loved them. Wish I had company!! Definitely company worthy.
Thank you!!
Awesome! Thanks Dena.
I made this without the mushrooms and it was AMAZING! I didn’t have shallots therefore I used a medium yellow onion and it worked out perfectly! I added a little salt at the end! Thanks for an amazing recipe!
So happy to hear this!
These Dutch oven pork chops are such a hearty meal the whole family loves. They're so juicy and tender and seasoned perfectly. It's so quick and easy to make too so perfect for busy weeknights.
YUM! I love pork chops!:) One of my favorites to eat with rice. This Dutch Oven Pork Chops is so flavorful and hearty and I super love the thick sauce.:)
These are on the meal plan for this weekend. My boyfriend can't wait.
I purchased a dutch oven for bread making - but I don't seem to do that anymore. I was looking for savory recipes to use the Dutch oven and this one looks amazing so I am adding it to the top of my 'must make' list!
Can this be made without a Dutch oven?
Yes!