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    Dutch Oven Pork Chops

    October 26, 2022 by Lauren 2 Comments

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    These Dutch Oven Pork Chops aren't fussy, and they're the perfect weeknight meal! If you like quick, easy, creamy, and delicious, this will be your new go-to recipe!

    Jump to Recipe Print Recipe
    Pork chop on a spoon in the dutch oven, close up of the whole chop.

    Serve these Pork Chops with baked potatoes, sweet potato fries, or bacon Brussels sprouts and you've got yourself the perfect weeknight meal!

    Jump to:
    • Meet Your New Favorite Pork Chop
    • See that sauce?
    • How to serve this pork chop
    • Why should I cook pork chops in a dutch oven?
    • Dutch Oven Pork Chops
    • Love this recipe?
    Process shot of the pork chops being seared in the dutch oven.

    Meet Your New Favorite Pork Chop

    These dutch oven pork chops are delicious, so easy to make, and they really are the perfect weeknight meal. Without getting too crazy with descriptions, let's just say these are a splendid blend of steak Diane, and a classic, thick cut,-bone-in pork chop...

    Close up shot of the pork chop in the dutch oven.

    See that sauce?

    Let's just talk about that sauce for a moment...

    The sauce these pork chops are swimming in is so creamy, so delicious, and so...no-your-mom's-can-of-mushroom-soup "smothered pork chops" that you're probably used to.

    This pork chop is grown up, sophisticated...and unlike anything you've ever had.

    pork chop on a plate, cooked, in a delicious, smothered sauce.

    How to serve this pork chop

    This pork chop is mouthwatering, as it is. Not only is it juicy and delicious, but if you serve it over a bed of fluffy mashed potatoes...you might find yourself coming back for seconds!

    Smothered pork chop on a plate, cut into slices.

    Why should I cook pork chops in a dutch oven?

    The dutch oven is the best way to cook pork chops. The dutch oven makes them unfussy, and simply delicious.

    The heat will be evenly distributed, therefore will give your chops a nice golden edge. If you take the time to brine your pork chops, they'll be even better. But that's a total optional step, and only one you need to take if you have the time!

    Dutch Oven Pork Chops

    The perfect, creamy, weeknight meal! This dutch oven pork chop is exactly what you're looking for, it's a cross between a classic mushroom soup smothered pork chop and steak diane, you'll love it!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 30 minutes mins
    Total Time 36 minutes mins
    Servings 4 people
    Calories 1690 kcal

    Ingredients
      

    • 4 pork rib chops (1.75-2 pounds)
    • 1 tsp kosher salt
    • ½ tsp pepper
    • 3 tbsp olive oil
    • 1 cup mushrooms sliced (8 oz package)
    • 1 shallot
    • 1 yellow onion
    • 2 cloves garlic
    • 2 tbsp brown sugar
    • 1 tsp Italian seasoning
    • 1 tsp thyme
    • ½ tsp paprika
    • 3 tbsp flour
    • 1 ½ cups stock
    • ½ cup heavy cream
    • 2 tbsp apple cider vinegar
    • 2 tbsp butter
    • 1 tbsp dijon mustard

    Instructions
     

    • Pat your pork chops dry with a paper towel and coat them in kosher salt and pepper evenly on each side.
    • Add olive oil to a dutch oven over medium heat and sear the pork chops for 3-5 minutes on each side. They shouldn’t be touching, work in batches to keep them evenly spaced. If your chops are on the thinner side, sear for less time, vice versa for thicker chops.
    • Remove them from the pan and set aside on a plate. Don’t clean your dutch oven, add the sliced mushrooms, shallot, onion, garlic, and brown sugar. Saute for 8-10 minutes.
    • Add the Italian seasoning, thyme, paprika, and four. Stir until the flour and spices coat the mushroom and onion mixture.
    • Add the stock, heavy cream, apple cider vinegar, butter, and dijon mustard. Bring to a simmer and turn the heat down to medium-low, stirring and thickening the sauce for about five minutes.
    • Return the pork chops to the pan for 1-2 minutes. Remove from the heat and let it stand for 5 minutes.

    Notes

    *Save leftovers in an airtight container for up to 3 days.  
    *Reheat by microwaving until cooked through, 3 minutes on high. 

    Nutrition

    Calories: 1690kcal | Carbohydrates: 126g | Protein: 74g | Fat: 102g | Saturated Fat: 41g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Cholesterol: 152mg | Sodium: 87750mg | Potassium: 2325mg | Fiber: 7g | Sugar: 89g | Vitamin A: 2387IU | Vitamin C: 16mg | Calcium: 453mg | Iron: 12mg
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    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

    Reader Interactions

    Comments

    1. Mary Ann Witvoet

      October 20, 2023 at 9:50 pm

      I don't have a Dutch oven. What can I use?? Thanks!!

      Reply
      • Lauren

        October 21, 2023 at 11:48 am

        I think a deep cast iron or any heavy-bottomed pan will work for this recipe! Thanks, Mary Ann! 🙂

        Reply

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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