Dutch Oven Pork Chops

Made with simple ingredients, this creamy Dutch oven pork chops recipe is an easy and hearty dinner your whole family will love. Juicy, flavorful chops smothered in a peppercorn sauce and mushrooms, this is the perfect weeknight recipe that will leave you feeling so satisfied.

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Equipment

Shallow Dutch Oven

Ingredients

For the Pork Chops

6 boneless pork chops
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon oil

For the Pepper Sauce

1 tablespoon oil
1 tablespoon butter unsalted
½ yellow onion diced finely
1 tablespoon minced garlic
8 ounce sliced cremini mushrooms
¼ teaspoon salt
2 teaspoons freshly cracked pepper or coarsely crushed peppercorns
1 tablespoon flour
1 sprig fresh thyme
1½ cup beef broth low sodium
1 teaspoon Worcestershire sauce
½ cup heavy cream

Instructions

If there is moisture on the pork chops, pat dry with a paper towel. Season the pork chops with salt, pepper, garlic powder, and paprika.
Heat 1 tablespoon of oil in a shallow Dutch oven (or large cast iron skillet) over medium heat. Once hot, add the pork chops and pan-sear until golden brown, around 3 to 4 minutes per side or until the internal temperature of the pork chops are 145F/63C. Set the pork chops aside on a plate.
Lower the temperature to medium-low and add another 1 tablespoon of oil and butter to the pot. Add the diced onions, mushrooms, and garlic and saute for 4 to 6 minutes. Deglaze the pot with a splash or two of beef broth as needed throughout.
Add salt and pepper and saute for 30 seconds.
Sprinkle flour and fresh thyme over top and saute for a minute.
Add the beef broth and Worcestershire sauce to the Dutch oven and bring it up to a simmer for 5 minutes, stirring throughout.
Add the cream and any juices that were released from the pork chops on the plate you set them aside on. Stir to combine, and once the liquid comes up to a simmer again, turn off the heat.
Add the pork chops back to the Dutch oven and fully coat with the sauce if desired. Garnish with more thyme before serving.

Video

Nutrition

Course: One Pot

Cuisine: American