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Tender and juicy Dutch oven pork chops are smothered in a flavorful mushroom gravy! The easy dinner comes together in about 30 minutes, and is delicious alongside mashed potatoes, a loaf of crusty bread, or a skillet of cornbread.
Table of Contents
If you love cooking with cast iron, be sure to try this Dutch oven pot roast, a Dutch oven pork roast with gravy, these braised chicken thighs, and this flavorful Dutch oven pork stew, too!
Why You’ll Love this Recipe
- Quick and Easy. It’s tough to beat a comfort food dinner that comes together in just over 30 minutes! The process is easy, the ingredients are simple, and the end result is incredibly delicious.
- One Pot. The pork chops and the gravy cook in the same Dutch oven — which means fewer dishes to wash at the end.
- Affordable. Pork chops are a budget-friendly cut of meat. Since this recipe only calls for a handful of other basic ingredients, you can get a hearty, filling supper on the table without breaking the bank.
- Tender and Moist. Thanks to the magic of the cast iron Dutch oven, these pork chops are perfectly seared on the outside, but stay moist and tender on the inside. They cook quickly over high heat, so they don’t get tough, dry, or overdone.
The Secret to Moist and Tender Pork Chops
There are a handful of important tips to make sure that your pork chops stay tender and juicy:
- Use thick-cut pork chops, which have a longer cooking time and therefore sear nicely and develop a flavorful crust without becoming overdone or dry on the inside.
- Sear the chops over medium-high heat. The pork has a tendency to dry out if it’s cooked low and slow for a longer period of time.
- Use a meat thermometer to know exactly when your pork chops are done. The total cooking time will vary depending on a number of different factors, so the instant read thermometer is always the best way to know when the meat reaches an internal temperature of 140°F – 145°F. Pork chops do not get more tender the longer you cook them (instead they can become overdone, tough, and dry).
- Let the chops rest for at least 5 minutes before serving. This gives the juices time to redistribute in the meat, rather than spilling out onto the plate.
The Best Dutch Oven to Use
Cast iron is our favorite equipment for cooking pork chops. This material conducts and retains heat evenly, which results in evenly-cooked, perfectly-seared meat with a flavorful golden brown crust and a moist interior.
This recipe starts with browning pork chops, so I find that a wide Dutch oven works best. The larger surface area of the wide Dutch oven allows you to cook all of the chops at the same time without overcrowding the pan, and makes it easier to reduce and thicken the gravy.
I use this 6.75-quart Le Creuset Round Wide Dutch Oven, which also has fairly shallow sides, making it easy to access and turn the meat. The Dutch oven is my preference over a cast iron skillet because the higher walls prevent the grease from splattering on the stovetop, and also prevent the gravy from spilling over the sides as you whisk and stir. You can find it on sale at Williams-Sonoma for $279.95 or on Amazon for $279.95.
Dutch Oven Alternatives
If you don’t have a wide Dutch oven, no problem! Any cast iron Dutch oven will work well. Just brown the chops in batches if you can’t easily fit the pork chops in a single layer at one time. Other good alternatives include a cast iron braiser or a large (12-14 inch) skillet. If using a skillet, make sure that it has deep sides so that the gravy doesn’t overflow or splash out of the pan.
Ingredients
This is just a quick overview of the ingredients that you’ll need for these easy Dutch oven pork chops. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Pork chops: I prefer thick-cut boneless pork chops or even bone-in pork chops (about 1-inch – 1 ¼-inch thick), but really any pork chops will work here. Just adjust the cooking time for smaller chops.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
- Vegetable oil and butter: for frying the chops and making the gravy. The vegetable oil has a higher smoke point, while the butter adds great flavor. You can substitute with canola oil, peanut oil, olive oil, or another neutral oil.
- Mushrooms: I purchase sliced baby bella mushrooms, but white mushrooms or another variety of your choice is fine. Not a fan of mushrooms? Omit them entirely, or sub with thinly sliced onions.
- Garlic, rosemary, and thyme: add savory, earthy flavor to the gravy.
- All-purpose flour: combines with the butter to make the roux that thickens the gravy.
- Beef broth: the liquid base for the gravy.
How to Cook Pork Chops in a Dutch Oven
You’ll find detailed directions in the recipe card below, but here’s a quick overview of this easy weeknight dinner:
- Season both sides of the pork chops.
- Brown the chops in butter and oil until cooked through; remove to a plate to rest.
- Make the gravy in the same Dutch oven.
- Return the pork to the pot, spoon gravy over top, and serve!
How Long to Cook Pork Chops in a Dutch Oven
As I mentioned above, pork chops will not get more tender the longer they cook. Instead, they can become overdone, tough, and dry if cooked for too long.
The total cooking time will vary depending on the size and thickness of your pork chops, on the temperature of the meat when you put it in the skillet, and on the temperature of your oil and butter. As a result, a meat thermometer is always the best way to know when your pork chops are perfectly cooked.
You’re looking for an internal temperature of 140 – 145 degrees F, which will still look slightly pink in the center. The temperature of the meat will continue to rise as the chops rest.
For thick-cut boneless pork chops, this will take about 5-7 minutes on the first side, flip, and cook for another 5-7 minutes on the other side. Thick bone-in chops might need about 7-10 minutes per side, smaller bone-in pork chops will cook in about 5-6 minutes per side, and smaller boneless pork chops will cook in about 3-5 minutes per side.
Serving Suggestions
We’ve shown the classic combination of Dutch oven pork chops and potatoes here (perfect for soaking up that delicious gravy); however, there are plenty of other great side dish options as well:
- Hush Puppies or Hoe Cakes
- Baked Potato Wedges, Baked Potatoes, Skin On Mashed Red Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, or Mashed Sweet Potatoes
- Cast Iron Cornbread, Southern Cornbread, Pumpkin Cornbread, Sour Cream Cornbread, Sweet and Fluffy Cornbread with Corn, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Butter Cornbread, Broccoli Cornbread, or Cornbread Muffins
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, 7UP Biscuits, or Cheddar Biscuits with Chives and Bacon
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- Kale Apple Salad, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Coleslaw or Vinegar Coleslaw
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad or Broccoli and Cheese
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra or Okra and Tomatoes
- Easy Pasta Salad or Southern Macaroni Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice, Rice Pilaf, or White Rice
- Southern Squash Casserole
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage Tips
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can store cooked pork chops and gravy in an airtight container in the freezer for up to 3 months. Thaw frozen pork chops in the fridge overnight before reheating.
To reheat, place the pork and gravy in a skillet. Cover and cook over low heat just until warmed through, stirring occasionally, about 5 minutes. You can also reheat individual servings in the microwave for about 1 minute, or until the meat reaches the desired temperature. If the gravy thickens too much as it cools, just add a splash of water or broth to thin.
Recipe Variations
- If you prefer to use chicken broth for the gravy instead of beef broth, I recommend adding a tablespoon or so of either soy sauce or Worcestershire sauce to give the gravy a bit more savory, umami flavor.
- Thick-cut bone-in pork chops will also work in this recipe. If using smaller boneless or bone-in chops, you’ll need to reduce the cooking time. See my notes below for those suggested adjustments.
- Cooking for a smaller family? Prepare just two pork chops instead of four. I still recommend making all of the gravy. You can never have too much gravy, right?!
- Add more flavor to the dish by seasoning the meat with your favorite herbs and spices. Other good options include cayenne pepper, paprika, garlic powder, onion powder, Cajun seasoning, cumin, BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
- Add shallots or thinly sliced onions to the gravy with the mushrooms.
Expert Tips
- Use thick-cut pork chops to keep the meat moist and tender. Thin pork chops tend to get dry or tough if slightly overcooked in a Dutch oven.
- Let the pork chops come to room temperature for at least 15-20 minutes before browning. This will help them cook more evenly.
- Pat the chops dry with a paper towel before seasoning. This helps them brown nicely.
- Depending on the size of your Dutch oven and how many pork chops you’re preparing, you may need to fry the chops in batches so that you don’t overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the meat rest for at least 5-10 minutes while you make the gravy. This allows the juices to redistribute in the meat, keeping the pork chops nice and juicy!
- When whisking the gravy, scrape up any browned bits from the bottom of the pot. These add great flavor to the gravy!
- Garnish with fresh parsley, thyme, or other fresh herbs for a bright, colorful finishing touch.
More Pork Chop Recipes to Try
Stuffed Pork Chops
45 minutes mins
Pan Fried Pork Chops
30 minutes mins
Grilled Pork Chops {Just 15 Minutes!}
15 minutes mins
Dutch Oven Pork Chops
Ingredients
PORK CHOPS:
- 4 thick-cut boneless pork chops (about 2 lbs. total)
- Kosher salt and ground black pepper, to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
GRAVY:
- 2 tablespoons butter, divided
- 8 ounces sliced fresh mushrooms
- 1 clove garlic, minced
- ½ teaspoon dried rosemary (or 1 ½ teaspoons minced fresh rosemary)
- ½ teaspoon dried thyme (or 1 ½ teaspoons minced fresh thyme leaves)
- ¼ cup all-purpose flour
- 2 cups beef broth
- Optional, for serving: mashed potatoes; chopped fresh herbs such as parsley or thyme
Instructions
COOK THE PORK CHOPS:
- Pat pork chops dry and season with salt and pepper on both sides.
- Melt butter and oil in a Dutch oven, cast iron braiser, or deep skillet over medium-high heat. Add the chops to the hot Dutch oven and cook until browned on both sides and a meat thermometer registers 140°F – 145°F, about 5-7 minutes per side. Smaller boneless pork chops will cook in 3-5 minutes per side, while large bone-in pork chops will likely require about 7-10 minutes per side. Just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pot.
- Transfer the pork chops to a plate, tent with foil, and allow to rest while you prepare the gravy.
MAKE THE GRAVY:
- In the same Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook, stirring regularly, until golden and tender, about 5 minutes. Add the remaining 1 tablespoon of butter, garlic, rosemary, and thyme; cook for 1 more minute.
- Reduce the heat to medium. Add the flour and cook, stirring constantly, for 1 minute. Very gradually whisk in the beef broth, stirring constantly. Bring the liquid to a gently simmer, and then continue to cook, stirring, until the gravy thickens to your liking, about 2 minutes (remember that it will continue to thicken as it cools). Taste and season with salt and pepper if necessary.
- Return the pork chops to the Dutch oven. Spoon the gravy over the top of the chops. Serve the pork chops and gravy over mashed potatoes and garnish with fresh herbs, if desired.
Notes
- Use thick-cut pork chops to keep the meat moist and tender. Thin pork chops tend to get dry or tough if slightly overcooked in a Dutch oven.
- Let the pork chops come to room temperature for at least 15-20 minutes before browning. This will help them cook more evenly.
- Pat the chops dry with a paper towel before seasoning. This helps them brown nicely.
- Depending on the size of your Dutch oven and how many pork chops you’re preparing, you may need to fry the chops in batches so that you don’t overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the meat rest for at least 5-10 minutes while you make the gravy. This allows the juices to redistribute in the meat, keeping the pork chops nice and juicy!
- When whisking the gravy, scrape up any browned bits from the bottom of the pot. These add great flavor to the gravy!
- Garnish with fresh parsley, thyme, or other fresh herbs for a bright, colorful finishing touch.
Love your recipes easy and delicious thank you for sharing definitely going to try these pork chopa
Thanks, Jackie! I hope that you enjoy them!