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!

Prep Time 6

Cook Time 30

Total Time 36

Servings people

Calories 1690kcal

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