Go Back
–+ servings
Print Recipe
4.98 from 84 votes

Dutch Oven Pork Chops

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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main
Cuisine: American
Servings: 4 people
Calories: 478kcal
Author: Brianna May

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. 

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