These Dutch Oven Pork Chops are tender, juicy, and drenched in a rich, creamy herb and mushroom sauce. The pork is seared to golden perfection, then simmered with garlic, onions, and mushrooms until the sauce thickens into savory, spoon-coating bliss. It’s cozy, rustic, and weeknight friendly—but totally dinner party worthy too. Serve with mashed potatoes, roasted veggies, or warm crusty bread to soak up every drop!
Big fan of pork chop dinners? You would also enjoy my Sticky Honey Glazed Pork Chops recipe. This dish is the ultimate combination of sweet, smoky, and savory. Ready in under 30 minutes, perfect for busy weeknights, and is sure to become a family favorite!
My Brown Sugar Garlic Pork Chops are a blog favorite! Made with a deliciously spicy, sweet brown sugar marinade, each bite has a burst of flavor.
I can’t forget about my Oven Baked Boneless Pork Chops. These pork chops are seasoned to perfection and baked until juicy and tender, and finished with a rich and tangy mustard cream sauce!
Table of Contents
Why You’ll Love This Recipe
- One-Pot Meal: Everything cooks right in the Dutch oven—less mess, more flavor.
- Flavor-Packed Sauce: The mix of herbs, garlic, balsamic, and cream makes this so luxe.
- Perfectly Tender Pork: Searing locks in moisture, and the simmer finishes them beautifully.
- Versatile: Swap the mushrooms, skip the cream, or add leafy greens to make it your own.
Ingredients & Substitutions
- Olive Oil: Used for searing the pork chops and building flavor. Avocado oil or vegetable oil also work.
- Boneless Pork Chops: Choose chops that are at least ¾ to 1 inch thick so they stay juicy. Bone-in chops work too—just add a few extra minutes to the simmer time.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Adds a simple kick of heat to the pork and sauce. Use fresh cracked for the best flavor.
- Unsalted Butter: Adds richness and helps sauté the aromatics.
- Garlic: Fresh garlic gives the sauce a savory base. Use 1/4 teaspoon to 1/2 teaspoon of garlic powder as a substitute, but fresh garlic tastes best!
- Shallot: Adds a mild, slightly sweet onion flavor. If you don’t have shallots, omit them from this recipe.
- Dried Thyme & Oregano: Classic herbs that bring warmth and earthiness. Italian seasoning is a good all-in-one swap.
- Smoked Paprika: Adds depth and a subtle smoky flavor. One teaspoon of Sweet paprika or half a teaspoon of chipotle powder works too.
- Yellow Onion: Brings natural sweetness to balance the sauce. White or sweet onions are great alternatives.
- Mushrooms: I like baby bella (cremini) or white mushrooms. Leave them out if preferred.
- Flour: Thickens the sauce. Use cornstarch if needed (note: cornstarch should be mixed with a splash of cold water first).
- Chicken Stock: Adds savory depth to the sauce. Use low-sodium broth or even vegetable stock if that’s what you have.
- Balsamic Vinegar: Gives the sauce a hint of acidity and sweetness.
- Heavy Cream: Makes the sauce silky and rich. You can use half & half for a lighter version.
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
Quick Tip From Bri
Brown bits should develop in the bottom of the pan.
- Season the Pork: Season one side of the pork chops with half of the salt and pepper.
- Begin to Sear: 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 Pork Chops: Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.
- Remove Pork: Remove from the pan and set aside.
- Add Butter: Turn the heat to medium low and add the butter.
- Sauté Aromatics: Add the garlic and shallot. Sauté for 1-2 minutes.
Quick Tip From Bri
Simmer the sauce longer to thicken it more.
- Add Herbs: Add the thyme, oregano, and paprika. Sauté for about 1 minute.
- Add Veggies: Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.
- Add Flour: Sprinkle the flour in and cook for about 1 minute.
- Deglaze Pan: Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream and vinegar.
- Simmer: Bring to a simmer and add back in the chops.
- Thicken Sauce: 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 a cream sauce, is designed to be served over or with a side dish that can absorb all the flavor. Here are my favorite pairings:
- Yukon Gold Mashed Potatoes: One of my favorite ways to make potatoes.
- Red Skin Mashed Potatoes: This side dish pairs perfectly with just about anything.
- Homemade Mac and Cheese: It is creamy, flavorful, and loaded with 3 types of cheese.
- Oven Roasted Yukon Gold Potatoes: These roasted potatoes are a staple in my house.
- Old Fashioned Yeast Rolls: These rolls are rich, fluffy, salty, a little sweet, and absolutely delicious.
- Brown Sugar Honey Glazed Carrots: The sweet glazes pairs perfectly with the natural sweetness of the carrots.
Expert Tips
- Get a Good Sear: Let the oil heat up properly so the pork gets that golden crust. Don’t overcrowd the pan!
- Don’t Forget to Deglaze: Scrape up all the browned bits after adding the stock—this adds so much flavor to the sauce.
- Rest Before Serving: Let the pork sit in the sauce off heat for a few minutes. It’ll soak up the flavors and finish cooking gently.
- Thicker Sauce Tip: If the sauce isn’t thick enough, simmer uncovered a few extra minutes, stirring frequently.
Most Common Mistakes
- Skipping the Sear: Don’t rush this step! It builds flavor and helps lock in moisture.
- Overcooking the Pork: Pork dries out quickly—only simmer until just cooked through, then rest.
- Not Seasoning Enough: Layering salt during each step (meat, veggies, sauce) ensures the whole dish is flavorful.
Additions & Variations
- Add Greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of simmering for a pop of color and added nutrients.
- Make It Cheesy: Sprinkle freshly grated parmesan or gruyère into the sauce just before serving for extra richness.
- Brighten It Up: Stir in a splash of lemon juice or a few teaspoons of Dijon mustard to balance the creamy sauce with acidity.
- Switch the Protein: This creamy sauce also works beautifully with boneless chicken thighs or even thick-cut pork tenderloin medallions.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to give the sauce a subtle heat.
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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
These Dutch Oven Pork Chops are tender, juicy, and drenched in a rich, creamy herb and mushroom sauce. The pork is seared to golden perfection, then simmered with garlic, onions, and mushrooms until the sauce thickens into savory, spoon-coating bliss. It’s cozy, rustic, and weeknight friendly—but totally dinner party worthy too. Serve with mashed potatoes, roasted veggies, or warm crusty bread to soak up every drop!
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 the Pork: Season one side of the pork chops with half of the salt and pepper.4-5 boneless pork chops (1.5-2 pounds)*, 1 teaspoon kosher salt,, 1/2 teaspoon black pepper
- Begin to Sear: 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.2 Tablespoons olive oil
- Sear Pork Chops: Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.
- Remove Pork: Remove from the pan and set aside.
- Add Butter: Turn the heat to medium low and add the butter.1 Tablespoon unsalted butter
- Sauté Aromatics: Add the garlic and shallot. Sauté for 1-2 minutes.4-5 cloves garlic,, 1 shallot,
- Add Herbs: Add the thyme, oregano, and paprika. Sauté for about 1 minute.2 teaspoons dried thyme, 2 teaspoons dried oregano, 1/2 teaspoon smoked paprika
- Add Veggies: Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.1 yellow onion,, 8 ounces mushrooms,
- Add Flour: Sprinkle the flour in and cook for about 1 minute.2 Tablespoons flour
- Deglaze Pan: Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream and vinegar.1 1/4 cup chicken stock, 1 Tablespoon balsamic vinegar, 1/2 cup heavy cream
- Simmer: Bring to a simmer and add back in the chops.
- Thicken Sauce: 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: Choose chops that are at least ¾ to 1 inch thick so they stay juicy. Bone-in chops work too—just add a few extra minutes to the simmer time.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mushrooms: I like baby bella (cremini) or white mushrooms. Leave them out or swap with spinach or kale if preferred.
- Season Generously: Layering salt during each step (meat, veggies, sauce) ensures the whole dish is flavorful.
- Get a Good Sear: Let the oil heat up properly so the pork gets that golden crust. Don’t overcrowd the pan!
- Don’t Forget to Deglaze: Scrape up all the browned bits after adding the stock—this adds so much flavor to the sauce.
- Rest Before Serving: Let the pork sit in the sauce off heat for a few minutes. It’ll soak up the flavors and finish cooking gently.
- Thicker Sauce Tip: If the sauce isn’t thick enough, simmer uncovered a few extra minutes, stirring frequently.
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.
Sounds like a great way to prepare pork. I’ll have to give this a try sometime. It is nice to use the dutch oven once in a while!
Thank you!
I love recipes for the Dutch Oven! Thank you for another wonderful recipe in my collection!
thanks for this super juicy and flavourful Dutch Oven Pork Chop. It was an instant hit at home.
These look delicious! Can’t wait to make this recipe, especially with the very helpful photos! Makes it look very easy.
I have several Dutch ovens. They are so good, and this is the perfect recipe. We love pork chops.
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!