Cast iron Dutch Oven Pork Chops are an easy recipe of creamy smothered pork chops with mushroom and onion gravy. Tender, juicy, and flavorful, this delicious pork chops in Dutch oven recipe is sure to become a family dinner favorite. Get the pork chops Dutch oven recipe, cook time, tips on cooking pork chops without drying them out, and more!
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➕ Dutch Oven Pork Chops Recipe
Here are the ingredients you need to make smothered boneless pork chops on the stove:
- 4 boneless pork chops, ½-¾ inch thick (1.3-1.9 cm), about 20oz total (567g)
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon oil (I used olive oil)
- 1 medium onion
- 2 scallions
- 8 ounces mushrooms (227g)
- 2 tablespoons butter
- 1 ½ tablespoons flour
- 1¼ cup reduced sodium chicken broth
- ½ cup sour cream (use full fat sour cream; my test using light sour cream didn’t turn out as good)
Get a printable recipe card at the end of the post!
You’ll also need a cast iron Dutch oven or skillet, paper towels, good knife, and meat thermometer for this recipe. Make sure dutch oven is seasoned well to minimize sticking. A meat thermometer is the best way to tell whether pork chops are done, not whether the chops are pink or not.
Using a thin pork chop as I did is important to keep the cook time down. Making Dutch Oven boneless pork chops saves you time, since they cook faster than bone-in pork chops. They are also easier to cook without drying out, since thin boneless chops cook fairly evenly.
You don’t need to do anything fussy in this recipe to get tender pork chops, such as soaking the pork chops in milk. We’re going to get homemade juicy pork chops on the dinner table fast tonight.
🐷 How to Cook Pork Chops in Dutch Oven
Here are the step-by-step instructions for cooking pork chops in a Dutch oven:
- Pat the pork chops dry with paper towels. Mix the salt, onion powder, paprika, pepper, garlic powder, oregano, and thyme together in a small bowl. Rub this seasoning all over the pork chops.
- Heat the oil in a cast iron Dutch oven over medium heat. Add the seasoned pork chops and cook until browned and cooked through (about 5-7 minutes per side). Check the chops with a meat thermometer to ensure they reach a minimum safe internal temperature of 145F (63C). Remove the pork chops from the pan and set aside.
- Halve and thinly slice the onion, rinse and slice the mushrooms, and thinly slice the scallions. Melt the butter in the cast iron Dutch oven over medium-high heat. Add the onion, mushrooms, and white parts of the scallion. Cook until softened and a little brown (about 5-10 minutes).
- Add the flour to the Dutch oven and stir for about 1 minute. Then whisk in the chicken stock. Bring the mixture to a simmer and whisk until thickened (1-2 minutes). Remove from heat and stir in the sour cream to make creamy sauce. Season with more salt and pepper (if desired).
- Return the pork chops and their juices to the Dutch oven. Garnish with the sliced scallion greens and serve. Enjoy!
You can store Dutch oven pork chops in the refrigerator for up to 3-4 days. They reheat nicely in the microwave on high for 1-2 minutes (make sure to use a microwave safe bowl).
Dutch oven pork chops also freeze well. You can keep them in an airtight container in the freezer for 3 months (and possibly longer). Thaw in the refrigerator for 24 hours before reheating.
How Long to Cook Pork Chops in a Dutch Oven
Thin pork chops cook in only 10-14 minutes in a heated Dutch oven on the stovetop. This is about the time it would take to just preheat an oven, so you can see this is a fast method.
🥛 Dutch Oven Pork Chop Recipe Substitutions
There are several variations you can make to this Dutch oven pork chop dish to change the flavor. First, feel free to use your favorite pork seasoning blend in place of the herbs and spices used here. Also, you can use a little heavy cream or thick unsweetened coconut cream in place of the sour cream.
🥔 Side Dishes for Dutch Oven Boneless Pork Chops
The last time I made this pork chop dutch oven recipe, I served them with mashed potatoes and carrots. Here are some other side dishes for pork chops:
- Protein Cornbread
- Stuffing
- Costco Cauliflower Rice (or white rice)
- Air Fryer Frozen Green Beans
- Air Fryer Baby Carrots
- Protein Biscuits or Rolls
FAQs
The best way to prevent pork chops from drying out is to avoid overcooking them! Sear them in a hot pan with some oil for a few minutes on each side, then finish by braising in a preheated oven at 375F (190C) until they reach an internal temperature of 145F (63C). Rest oven pork chops for a few minutes before serving.
The best way to make pork chops tender is to brine them for a few hours before you bake or marinate them in a flavorful liquid. This helps break down muscle fibers and adds moisture for a tender result.
No, pork chops can become tough if overcooked. While they should reach a safe internal temperature, pork chops are quite lean and cooking them too long can make them less tender. Pay attention to cooking time and temperature of your pork recipes to avoid overcooking.
When cooking pork chops in the oven, it's generally best to cook them uncovered. This allows for even cooking and browning. After cooking, cover the pork chops with foil to rest. This is how to cook juicy pork chops in the oven.
The secret to moist pork chops is not overcooking them and using methods like brining or marinating if needed to add flavor and moisture.
👩🏻🍳 More Dutch Oven Recipes
Looking for more dutch oven recipes after making pork chops? Don’t miss these:
- Rump Roast in Oven
- Lamb Breast Recipe
- Ham Shank Recipe
- Keto Unstuffed Cabbage Rolls
- Outback Bloom Petals (fried onion petals)
- Spam Fritters
- Slumgullion
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📖 Recipe
Dutch Oven Pork Chops Recipe
Ingredients
- 4 boneless pork chops ½-¾ inch thick (1.3-1.9 cm), about 20oz total (567g)
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon cooking oil
- 1 medium onion
- 2 scallions
- 8 ounces mushrooms (227g)
- 2 tablespoons butter
- 1½ tablespoons flour
- 1¼ cup reduced sodium chicken broth
- ½ cup sour cream (use full fat sour cream)
Instructions
- Pat the pork chops dry with paper towels. Mix the salt, onion powder, paprika, pepper, garlic powder, oregano, and thyme together in a small bowl. Rub this seasoning all over the pork chops.
- Heat the oil in a cast iron Dutch oven over medium heat. Add the seasoned pork chops and cook until browned and cooked through (about 5-7 minutes per side). Check the chops with a meat thermometer to ensure they reach a minimum safe internal temperature of 145°F (63°C). Remove the pork chops from the pan and set aside.
- Halve and thinly slice the onion, rinse and slice the mushrooms, and thinly slice the scallions. Melt the butter in the cast iron Dutch oven over medium-high heat. Add the onion, mushrooms, and white parts of the scallion. Cook until softened and a little brown (about 5-10 minutes).
- Add the flour to the Dutch oven and stir for about 1 minute. Then whisk in the chicken stock. Bring the mixture to a simmer and whisk until thickened (1-2 minutes). Remove from heat and stir in the sour cream to make creamy sauce. Season with more salt and pepper (if desired).
- Return the pork chops and their juices to the Dutch oven. Garnish with the sliced scallion greens and serve. Enjoy!
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