Dutch Oven Pork Chops

A flavorful mushroom gravy smothers tender and juicy Dutch oven pork chops!

Course Dinner

Cuisine American, Southern

Keyword dutch oven pork chops, pork chops dutch oven, pork chops in dutch oven, pork chops with gravy

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 509kcal

Author Blair Lonergan

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

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.

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.

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.