In just a few easy steps, these Dutch oven pork chops nestled in a flavorful gravy topped with savory mushrooms will be your new weeknight dish that'll get you excited about cooking. This recipe will have your kitchen smelling amazing in no time.
These fall-style pork chops are perfect for any time of the year and makes for an easy comforting dinner for any weeknight. There's something about this recipe that screams 'Fall'. Can you serve during Spring and Summer... yes and yes.
But, when the cooler months start to creep up I imagine cozying up with a plate of creamy herb garlic mashed potatoes and these Dutch oven pork chop with gravy and mushrooms.
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Let's Talk Side Dishes
When it comes to this one pot meal, you can pair it with almost any side. Here are a few of our favorites:
- Saffron Yellow Rice
- Easy Peach Arugula Salad
- Marinated cucumbers
- Basmati or Jasmine rice
- Roasted Asparagus and Carrots
- Crispy Oven Roasted Baby Potatoes
- Crispy Oven Roasted Broccolini
Ingredients
Let's dive into the exact ingredients that make this Dutch oven pork chop recipe comforting and just delicious. It really doesn't take that much to bring it all together.
- Seasonings: Kosher salt, garlic powder, onion powder, smoked paprika
- Mushrooms: Baby Bella mushrooms are used. But, you can use white mushrooms if that's your preference. Just be sure to saute them until brown and slightly crispy.
- Aromatics: Shallots and garlic
- Cooking oil: Grapeseed oil and a bit of butter
- Broth: Beef broth is used to add an extra depth of flavor to the gravy. But, you can use chicken broth or stock if you prefer.
See recipe card for quantities.
How to Make Dutch Oven Pork Chops
In just a few simple steps and using everyday ingredients you'll have these family-friendly pork chops ready and served up in under 45 minutes.
- Sear mushrooms
- Place on clean plate
- Sear pork chops on both sides
- Remove from heat and place on clean plate.
- Add 1 tablespoon of butter and melt,
- Add shallot and garlic and saute until fragrant
- Add flour and whisk
- Slowly add in beef broth and whisk (or you could add chicken broth)
- Add seared mushrooms back to skillet and simmer until gravy begins to thicken
- Add seared pork chops back to skillet and simmer in gravy until internal temperature reached 145 degrees F
- Note that photo has been edited to clean up the gravy that splattered on the interior sides of the dutch oven.
Variations
Try experimenting with different flavor combinations to add variety to your savory pork chops.
- Smothered pork chops: Follow this recipe but add sliced onions to your gravy and simmer.
- Lemon pepper pork chops: Simmered in a lemony garlic sauce topped with fresh thyme.
- Cajun fried pork chop: Seasoned to perfection with your favorite Cajun seasoning, lightly dredged in flour then fried until crispy on outside and moist on the inside.
Equipment
For this recipe, you can use a dutch oven, braiser, cast iron skillet, stainless steel, or a heavy bottom skillet.
Storage and Reheat
Store
Store any leftovers in an airtight container with a tight fitting lid. Do not forget to scoop up the luscious gravy and mushrooms. You can store in the fridge for up to 3 days.
Reheat
When reheating, place your pork chops and gravy in an oven safe dish. Place in a 375 degree preheated oven until your chops are warm throughout.
Top Tips
- It's important to dry your pork chops thoroughly by using paper towels to pat them dry. This will allow you to get a really good sear.
- Sear the outside until they're golden brown and simmer to an internal temperature of 145 degrees F.
- Use a meat thermometer to ensure that you do not overcook. Overcooking them can easily dry them out. You want them to remain moist for the best results.
- Take the time to sear your mushrooms first before adding them to your homemade gravy.
- Feel free to use chicken broth when making your gravy, but I find that beef broth gives a deeper and richer flavor. You can't go wrong with either.
- You can make this a one-pot meal by searing your mushrooms in the same dutch oven that you use to make your pork chops. Or, you can use different skillets so they sear at the same time. It's up to you.
FAQ
Give a quick sear on both sides and continue cooking by simmering your pork chops in a luscious gravy or baste in a pan sauce until the internal temperature reaches 165 degrees.
Serve with creamy mashed potatoes, rice, roasted veggies, a crisp green salad or, egg noodles. Drizzle the your gravy or pan sauce over the top of your sides for an extra boost of flavor.
Yes, you can certainly make your pork chops in advance by cooking them according to the instructions. When you're done, allow them to cool. Then, store them in an air tight container with a tight fitting lid and place in the fridge for up to 3 days. When you're ready to eat, place them in a baking dish along with the gravy. Add about a tablespoon of broth or water to the baking dish if the gravy seems too thick to loosen things up a bit. Loosely cover with foil, and place in a 375 degree preheated oven until they're warm throughout.
Related
Looking for other pork recipes? Try these:
Pairing
These are my favorite dishes to serve with Dutch oven pork chops:
📖 Recipe
Dutch Oven Pork Chops with Gravy
Dutch Oven Pork Chops with GravyEquipment
- 1 Dutch Oven braiser or skillet
- 1 Cutting board to mince shallots and garlic
- 1 Chef's knife
- Paper towels to pat dry the pork chops to remove moisture
Ingredients
- 2 lbs pork chops (bone-in)
- ½ tablespoon kosher salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 8 oz baby bella mushrooms (or white mushrooms)
- 4 tablespoon grapeseed oil (divide oil plus additional oil may be needed during the cooking process. You can also use olive oil or avocado oil)
- 1 tablespoon butter
- 2 tablespoon all purpose flour
- 1 shallot
- 2 cloves garlic
- 2 cup beef broth (or you can add chicken broth)
Instructions
- Rinse pork chops and pat dry thoroughly with paper towels. Add seasoning and set aside.
- Rinse mushrooms and place on a plate or baking sheet lined with paper towels. Then, use additional paper towels to gently press on the top to absorb any moisture. Mushrooms MUST be try before searing. Then, slice evenly. Slices should be fairly thick.
- Place dutch oven or skillet over medium high heat and add oil. When oil is hot, add sliced mushrooms in a single layer and sear for about 15 to 16 minutes flipping them over half-way through. About 7 to 8 minutes per side. Add a little bit more oil to pan if needed. Sprinkle with salt. Remove from heat and place on a clean plate.
- Meanwhile, add another 2 tablespoon of oil to the dutch oven if needed then add pork chops. Sear pork chops for 3 to 4 mins flip and sear for another 3 to 4 mins. Remove chops and place on a clean plate. Set aside.
- Lower heat and add butter and melt then add minced shallots and garlic and sear until fragrant then add in flour and mix around for a minute or so. Slowly pour in beef broth and whisk. Cook for 2 minutes. Taste gravy to see if it needs a little more kosher salt or other seasoning. Add seared mushrooms.
- Add seared pork chops back to dutch oven and simmer in gravy for 12 minutes or until pork chops reach an internal temperature of 145 degrees.
- Generously spoon gravy and mushrooms over the top of each chop and serve with rice.
Notes
- It's important to dry your pork chops thoroughly by using paper towels to pat them dry. This will allow you to get a really good sear.
- Sear the outside until they're golden brown and simmer to an internal temperature of 165 degrees F.
- Use a meat thermometer to ensure that you do not overcook. Overcooking them can easily dry them out. You want them to remain moist for the best results.
- Take the time to sear your mushrooms first before adding them to your homemade gravy.
- Feel free to use chicken broth when making your gravy, but I find that beef broth gives a deeper and richer flavor. You can't go wrong with either.
- You can make this a one-pot meal by searing your mushrooms in the same dutch oven that you use to make your pork chops. Or, you can use a different skillet to sear your mushrooms, so they sear at the same time as your pork chops. It's up to you. If I'm pressed for time, I would sear the mushrooms in a different skillet.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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