How you’ll make it
Sear the pork chops three to four minutes a side and pull them out when the center is just shy of done. The onions go in, then mushrooms and garlic, and the gravy gets made with the savory browned bits scraped off the bottom of the pan. The chops go back in for the last two or three minutes and cook to a juicy 145 degrees.
Related –> Check out this Easy Homemade Salisbury Steak
What our readers are saying
This was PHENOMENAL. And I didn’t even think I liked pork chops! The sauce is what makes it.
Lynne
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How to make our dutch oven pork chops (step-by-step)
Testing notes from our kitchen
- The recipe is written for boneless pork chops about 1.5 inches thick. Thinner ones will be done sooner and a bone-in cut will take longer, so an instant-read thermometer is the best way to confirm the optimal temp of 145 degrees.
- Gravy thickness. Too thick? Add in water a little at a time. Too thin? Stir a bit more cornstarch into a spoonful of the liquid first, then stir it back in so it does not clump.
- Chicken broth works too. We’ve made it with both beef and chicken broth and the flavor is similar. We prefer beef broth for more color and depth of flavor.
How we serve these dutch oven pork chops
Here are some easy options to make this a weeknight boneless pork chop dinner:
There is a lot of gravy in the pot, and we like to add a side that soaks it all up. Rice or cauliflower rice is an easy option.
Our crispy oven baked Mexican potatoes are a side that can bake in about the same time as the pork chops take to cook, and air fryer baked potatoes are a classic option. Split them open and spoon some gravy into the potatoes, no other toppings necessary.
More pork chop dinner options
These juicy oven baked bone-in pork chops are the most popular recipe on our site, they are a must-try. For a full sheet pan dinner you can go with our baked honey mustard pork chops. If it’s too hot to use the oven, go with either our grilled pork chops our these air fryer bone in pork chops.
Forget to thaw out your pork chops? Try this air fryer frozen pork chops recipe.
Dutch Oven Smothered Pork Chops with Mushroom Gravy
Ingredients
- 4 boneless pork chops, (about 1.5-2lbs total) See recipe notes below
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 3 cups mushrooms, sliced
- 2 tbsp butter, divided, (can sub other oil for dairy-free)
For the gravy:
- 1.5 cups beef broth
- 1/2 cup heavy cream, (can sub coconut cream for dairy free)
- 2 tbsp corn starch, (can sub flour)
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp smoked paprika
Equipment
- Dutch oven
Instructions
- Season pork chops with salt and pepper on both sides. Prep onion, garlic and mushrooms as noted.4 boneless pork chops, 1/2 tsp sea salt, 1/2 tsp pepper, 1 onion, thinly sliced, 4 cloves garlic, minced, 3 cups mushrooms, sliced
- Heat a dutch oven over medium heat and add 1 tbsp butter. Once hot, add the pork chops. Cook for 3-4 minutes per side (the pork chops will be browned on both sides but not entirely cooked through). Remove and place on a plate.2 tbsp butter, divided, 4 boneless pork chops
- While the pork chops cook, mix up all of the gravy ingredients in a bowl or pyrex cup.1.5 cups beef broth, 1/2 cup heavy cream, 2 tbsp corn starch, 1 tbsp tomato paste, 1 tsp Italian seasoning, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp sea salt
- After removing the pork chops, add another 1 tbsp of butter to the skillet. Add the onions and cook, stirring occasionally, for 3-4 minutes. Add the mushrooms and garlic and cook another 2-3 minutes.1 onion, thinly sliced, 3 cups mushrooms, sliced, 2 tbsp butter, divided, 4 cloves garlic, minced
- Stir the gravy mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer. Turn down the heat to low. Simmer, stirring very frequently for 3-4 minutes, until it thickens into a gravy consistency.
- Add the pork chops back into the pan and nestle them into the gravy with the onions and mushrooms. Spoon some of the gravy over the pork chops if desired. Cook another 2-3 minutes, or until the pork chops are cooked entirely through to 145° Fahrenheit. Serve immediately.
Notes
- The cooking times noted in this recipe are for boneless pork chops that are approximately 1.5 inches thick. The cooking time will vary based on the size of your pork chops and the exact heat you cook them at. Use the times in the recipe as a starting point and adjust as needed. Watch your pork chops carefully during cooking to avoid over or under-cooking them. I highly recommend using an instant-read thermometer.
- You can use bone-in pork chops for this recipe, but you may need to adjust the cooking times depending on the thickness of your chops. See the note above about cooking times.
- Nutrition estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.
I kinda messed up with chops that were not of even thickness, and too big for my Dutch oven… should have done 2 separate cooks. However… the gravy was 🔥
Glad you enjoyed the gravy! You can always try it again to dial in the pork chops 🙂
Made this tonight and it was delicious! The sauce is amazing! The whole fam loved it
Happy to hear that and thank you for coming back to leave a review!
This was PHENOMENAL. And I didn’t even think I liked pork chops! The sauce is what makes it. We did heavy cream and chicken broth (because that’s what I had on hand). Skipped the smoked paprika because my fiancé isn’t a fan. And it was so good. Served with mashed potatoes and broccoli. Definitely make this!
Glad the family enjoyed this, thanks so much for the review 😊