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 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.
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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. 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
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
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.
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 delicious! Made this yesterday and my husband loved it. Licked his plate ??Thank you for sharing your recipe with us. Next time I’m going to try your recipe with fillet steak or chicken, as I think your delicious sauce can go with either.
Thank you!
Delicious recipe! The chops are moist and tender. The sauce is rich and earthy from the mushrooms. Will be making again!
Perfectly seasoned and nice and juicy.
Thanks!
This is such a wonderful way to cook pork chops. It's so easy and extremely comforting, especially when served over a bed of mashed potatoes to soak up all that gravy.
Made them earlier this week and they turned out fabulous. The pork chops were tender and the flavor was on point. The mushrooms were perfection and we all loved the creamy sauce. The vinegar really makes this one pop, so good!
The seasoning was really good here. Gave the dish a strong kick without being overpowering.
I had made this recipe last night and it was delicious. I am not a fan of balsamic vinegar so I didn't add it and I will use less thyme.
Yay! Thanks!!
I made this for my husband and 21 year old daughter who is a picky eater, I’ve never seen her eat so much! My husband had a late lunch and was not expecting to eat as much dinner, but he devoured it. We will definitely be making this again. And thank you for the tip on the pork chops because mine were a little bit dry, even with a dry pork chop the recipe was still fantastic! Thank you for a new recipe in my rotation. ?
Good but absolutely do not add balsamic vinegar as it curdles sauce
Oh no! I haven't had this issue.
I have not had this issue either... I did use sour cream instead of cream as I was out and it was delicious!
Glad to hear!!
Wow..fast and so delish!! Will make it again, but I will double it next time. I'm thinking the sauce can be used with other dishes as well!
I am so happy! Thanks Carol.
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.