Dutch Oven Pork Chops

4.98 from 94 votes

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!

Prep Time5

Cook Time30

Total Time35

Course: Main

Cuisine: American

Servings: servings

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*
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.

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