How to Properly use an Instant Read Thermometer?

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.

Why do Bone in Pork Chops take longer to cook then Boneless?

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.

Dutch Oven Pork Chops - Simply Made Eats

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

Scale

4 medium to thick boneless pork chops (approximately 1/2 lb each chop, 2 lbs total)
1 and 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 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
1/2 yellow onion, diced
2 garlic cloves, peeled and minced
1/4 teaspoon fresh rosemary, minced
2 teaspoons flour
1/2 cup beef stock
1/4 cup heavy cream

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Instructions

Remove the pork chops from the package and pat dry with paper towels. Season each side with about 1 teaspoon salt and 1/8 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 1/2 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 1/2 teaspoon salt and 1/8 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!

Equipment

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instant read thermometer

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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