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dutch oven pork chops

Dutch Oven Pork Chops

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Discover the ultimate Dutch oven pork chops recipe: tender meat, a creamy mushroom sauce, and simple steps. One pot, big flavor, zero stress!
Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients

For the Pork Chops:

  • 4 bone-in pork chops 1-inch thick
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour for dredging

For the Sauce:

  • 3 tablespoons olive oil or unsalted butter
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 cups fresh mushrooms sliced (cremini, button, or wild)
  • 1 ½ cups chicken broth homemade or store-bought
  • ½ cup heavy cream
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon all-purpose flour for thickening, optional
  • 1 teaspoon apple cider vinegar for brightness
  • Salt and pepper to taste

For Garnish (Optional):

  • Fresh parsley chopped
  • Fresh thyme sprigs

Instructions

Prep the Pork Chops

  • Pat the pork chops dry with paper towels. Dry meat = better sear.
  • Season both sides generously with salt, pepper, and smoked paprika.
  • Dredge the pork chops lightly in the flour, shaking off any excess. This step helps create a golden crust and thickens the sauce later.

Sear the Pork Chops

  • Heat 2 tablespoons of olive oil (or butter) in the Dutch oven over medium-high heat.
  • Once the oil is shimmering, add the pork chops in a single layer. Sear for 3-4 minutes per side until they’re deeply golden. (Don’t move them too much—let the crust develop.)
  • Transfer the chops to a plate and set aside.

Build the Sauce Base

  • Reduce the heat to medium. Add 1 more tablespoon of oil to the Dutch oven if needed.
  • Toss in the sliced onions and cook for 3-4 minutes, stirring occasionally, until soft and lightly golden.
  • Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, letting the mushrooms release their liquid and brown slightly.
  • Scrape up any browned bits on the bottom of the pot—this is pure flavor gold!

Deglaze the Pot

  • Pour in 1 ½ cups of chicken broth. Stir well, scraping up all the flavor-packed bits from the bottom of the Dutch oven.
  • Add the fresh thyme and bring the mixture to a gentle simmer.

Braise the Pork Chops

  • Return the seared pork chops (and any juices on the plate) to the Dutch oven. Nestle them into the broth and mushroom mixture.
  • Cover the Dutch oven and place it in a preheated 325°F oven. Let it cook for 30 minutes until the pork chops are tender and reach an internal temperature of 145°F.

Finish the Sauce

  • Remove the Dutch oven from the oven and place it back on the stovetop over low heat.
  • Stir in the heavy cream and apple cider vinegar to balance the richness with a hint of tang. Taste the sauce and adjust seasoning with salt and pepper as needed.
  • If you prefer a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of water to make a slurry. Stir it into the sauce and let it simmer for 2-3 minutes until thickened.
  • Step 7: Serve and Garnish
  • Plate the pork chops and generously spoon the creamy mushroom sauce over the top.
  • Garnish with fresh parsley or thyme for a pop of color and freshness.
  • Serve hot with your favorite sides.