Dutch Oven Pork Chops are the ultimate comfort food. They're pan fried to perfection and smothered in a rich onion and mushroom gravy. Make these Boneless Pork Chops for an easy weeknight dinner, date night or Sunday dinner. Ready in under 45 minutes!
This upcoming weekend is Valentine's Day and if you're looking for a meal to feed your sweetie, this is it! It's a one pot meal and a total comfort food. Plus, these pork chops are stacked full of protein.
Serve these with my Garlic Cheese Mashed Potatoes, Smoked Baked Potatoes on the Pellet Grill, or Creamy Garlic Parmesan Risotto.
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Why You'll Love This Recipe:
- Big on Flavor. Perfectly pan seared pork chops meet a rich onion mushroom gravy for some serious taste!
- Easy to Make. This recipe looks elegant and time consuming, but it's actually so simple (sneaky and I love it).
- Budget Friendly. Compared to steak or really even chicken, pork chops can be a great bang for your buck.
- Loaded with Protein. An 8 ounce pork chop is over 50 grams of protein. 💪💪💪
For more protein packed recipes, try this Cottage Cheese Buffalo Chicken Dip, Turkey Lentil Soup, Oven Baked Bratwurst, and Beef Tenderloin Tips.
Ingredients:
Pork Chops: I used boneless for this recipe for easy eating and quicker cook time. They're seasoned with salt and pepper, then dredged in flour for the best crust.
Beef Stock: Rich in flavor from beef bones and creates the most delicious gravy. I always buy either Kirkland's beef stock from Costco or the Kitchen Basics brand. Those two have the best balance of flavor and salt.
Baby Bella Mushrooms: Also called cremini mushrooms, bring in a rich and earthy flavor for the gravy.
See recipe card below for full information on ingredients and quantities.
Substitutions and Variations:
- The beef stock can be swapped out for chicken stock, but it will be a lighter color, with less rich flavor. I don't recommend using beef or chicken "broth," as it is watered down tasting and not great for gravy.
- Bone-in pork chops can be used for this recipe too. Most likely, they will take longer to cook, so make sure you have a meat thermometer available. The internal temperature should read 145 degrees before removing to a plate.
- Equipment Substitution: Feel free to use a large skillet instead of the dutch oven. Make sure it has a lid, especially if you have thick pork chops.
If you love pork recipes, try this Smoked Pork Butt, Baked Boneless Pork Ribs, and Dutch Oven Pork Tenderloin with Pork Gravy.
How to Make Dutch Oven Pork Chops in Gravy:
Step 1: Remove the pork chops from the package and pat dry with paper towels. Season each side with about 1 teaspoon salt and ⅛ pepper.
Step 2: Pour the flour in an 8x8 pan or pie plate for easy dredging. Dip each pork chop in the flour and cover all surfaces. Transfer to a plate.
Step 3: Heat a large dutch oven to medium heat on the stovetop, and add in 1 tablespoon butter with 1 tablespoon olive oil. Once melted and hot, add in the pork chops and cook for 6 to 8 minutes. Flip and cover, cook for 4 minutes. Uncover and check internal temperature. Then cover and cook in 2-3 minute increments until the internal temperature reaches 145 degrees. Note: My thick pork chops took about 8 minutes on each side. If they're thin, they will take about ½ that time.
Step 4: Begin to remove the pork chops to a plate once the internal temperature reaches 145 degrees. Be sure to check each pork chop, not just one, as they cook differently because of thickness, place in the pan, etc.
Step 5: Reduce the heat to medium low and add in 1 tablespoon of butter. Add in the mushrooms and onions and cook for 3 to 4 minutes until softened, stirring frequently with a wooden spoon and scraping up the browned bits from the pork too. Add in ½ teaspoon salt and ⅛ teaspoon black pepper. Stir in the garlic and rosemary and cook for 60 seconds.
Step 6: Stir in 2 teaspoons of flour into the mushroom and onion mixture, then pour in beef stock. Allow to simmer for 2-3 minutes.
Step 7: Add heavy cream and 1 more tablespoon of butter. Stir frequently and cook until it thickens into a gravy, about 2-4 minutes.
Step 8: Nestle the pork chops back into the pot and spoon a bit of gravy over the top before serving. Serve and enjoy!
Expert Tips:
- Pat dry the pork chops with paper towels before seasoning with salt and pepper and dredging with flour. This will give them a better sear, rather than having wet flour adhered to them.
- Don't skip the olive oil when frying the pork chops. This will help increase the burning point of the butter, so it doesn't get bitter. At anytime the pan gets dry in places, pour in a teaspoon or so of olive oil.
- Rely on temperature over time on each side. An internal thermometer is super important, especially with the thicker pork chops. It's nearly impossible to tell if they're cooked properly without it.
- When cooking the onions and mushrooms, use a wooden spoon to scrape up the browned bits from the meat to add even more flavor.
Big on boneless recipes? Try these Boneless Smoked Chicken Thighs, Boneless Beef Short Ribs, and Oven Baked Boneless Chicken Thighs.
Recipe FAQs:
Insert the tip of the thermometer into the center portion of the meat, but don't go all the way through. Stop in the center for the reading. Think the part that would cook last. If needed, check another thick portion of the meat to make sure the meat reads at least 145 degrees throughout.
The bone isn't a good conductor of heat, so the meat stays colder longer close to the bone. Some people say this helps to keep the meat juicier in a bone in version versus boneless.
Store in a sealed container in the fridge for up to 3 days. To reheat, add pork chops into a skillet or dutch oven with lid over medium low heat on the stovetop and cook just until hot. Oven method: Place in a 350 degree oven on a cookie sheet tented with foil until hot. Don't overcook or it the meat will dry out.
More Date Night Dinners to Try:
If you tried this Dutch Oven Pork Chop Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Dutch Oven Pork Chops
- Total Time: 40 minutes
- Yield: 4 pork chops with gravy 1x
Description
Dutch Oven Pork Chops are the ultimate comfort food. They're pan fried to perfection and smothered in a rich onion and mushroom gravy. Make these Boneless Pork Chops for an easy weeknight dinner, date night or Sunday dinner. Ready in under 45 minutes!
Ingredients
- 4 medium to thick boneless pork chops (approximately ½ lb each chop, 2 lbs total)
- 1 and ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all purpose flour for dredging
- 3 tablespoons salted butter
- 1 tablespoon olive oil + additional if needed
- 2 Baby Bella mushroom caps, washed well and diced
- ½ yellow onion, diced
- 2 garlic cloves, peeled and minced
- ¼ teaspoon fresh rosemary, minced
- 2 teaspoons flour
- ½ cup beef stock
- ¼ cup heavy cream
Instructions
- Remove the pork chops from the package and pat dry with paper towels. Season each side with about 1 teaspoon salt and ⅛ pepper.
- Pour the flour in an 8x8 pan or pie plate for easy dredging. Dip each pork chop in the flour and cover all surfaces. Transfer to a plate.
- Heat a large dutch oven to medium heat on the stovetop, and add in 1 tablespoon butter with 1 tablespoon olive oil. Once melted and hot, add in the pork chops and cook for 6 to 8 minutes. Flip and cover, cook for 4 minutes. Uncover and check internal temperature. Then cover and cook in 2-3 minute increments until the internal temperature reaches 145 degrees. Note: My thick pork chops took about 8 minutes on each side. If they're thin, they will take about ½ that time.
- Begin to remove the pork chops to a plate once the internal temperature reaches 145 degrees. Be sure to check each pork chop, not just one, as they cook differently because of thickness, place in the pan, etc.
- Reduce the heat to medium low and add in 1 tablespoon of butter. Add in the mushrooms and onions and cook for 3 to 4 minutes until softened, stirring frequently with a wooden spoon and scraping up the browned bits from the pork too. Add ½ teaspoon salt and ⅛ teaspoon pepper. Stir in the garlic and rosemary and cook for 60 seconds.
- Stir in 2 teaspoons of flour into the mushroom and onion mixture, then pour in beef stock. Allow to simmer for 2-3 minutes.
- Add heavy cream and 1 more tablespoon of butter. Stir frequently and cook until it thickens into a gravy, about 2-4 minutes.
- Nestle the pork chops back into the pot and spoon a bit of gravy over the top before serving. Serve and enjoy!
Notes
- Pat dry the pork chops with paper towels before seasoning with salt and pepper and dredging with flour. This will give them a better sear, rather than having wet flour adhered to them.
- Don't skip the olive oil when frying the pork chops. This will help increase the burning point of the butter, so it doesn't get bitter. At anytime the pan gets dry in places, pour in a teaspoon or so of olive oil.
- Rely on temperature over time on each side. An internal thermometer is super important, especially with the thicker pork chops. It's nearly impossible to tell if they're cooked properly without it.
- When cooking the onions and mushrooms, use a wooden spoon to scrape up the browned bits from the meat to add even more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: American
George
Delicious date night dinner! Loved the sauce too!
Tara Smithson
So glad to hear that. Thanks so much George.