Dutch Oven Pork Chops with Mushroom Gravy
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Dutch Oven Pork Chops with Mushroom Gravy is made in one pot on your stovetop in only 30 minutes! These chops are tender, juicy, and smothered with a savory gravy that's irresistible. Perfect for an easy weeknight dinner or Sunday supper!
Need more one-pot meals? Make this melt-in-your-mouth Dutch Oven Corned Beef with cabbage and carrots, or try my popular Dutch Oven Pork Tenderloin with roasted veggies.
Why This Recipe is Best
- Tender and Juicy Meat - nobody likes dry chops. This easy recipe makes tender and juicy pork chops in a flash!
- 30 Minute Meal - easy dinner for weeknights or any time you're in a hurry.
- Creamy Mushroom Gravy - the savory sauce is perfect for drizzling over mashed potatoes or rice as a side dish.
Pork chops can be tricky to cook if you don't know the secrets to success. After years of struggling with tough chops, I've learned what works and what doesn't. I'm sharing my secrets so you can enjoy a delicious dinner without any hassle!
The Secrets to Making Tender Pork Chops
- Choose bone-in pork chops with more fat: the bone helps to baste the meat which keeps it from drying out while cooking, while the fat adds juiciness.
- Don't overcook: the meat only needs a few minutes of searing on both sides to seal in the juices.
- Use a dutch oven or cast iron skillet: using a dutch oven provides a consistent temperature which makes a difference in tenderness when cooking meat.
- Rest the meat: cover in tin foil and let the meat rest to redistribute the juices.
Ingredient Notes
This recipe uses simple ingredients that can be found in most grocery stores. For quantities and complete instructions, scroll down to the recipe card at the end of this page.
- bone-in pork chops - choose meat that is at least ½ inch thick for best results.
- salt free seasoning (like Mrs. Dash) - use seasoning that includes black pepper which adds more flavor. You can use regular salt and pepper, but since we're using soy sauce, the chops can get very salty if using both.
- olive oil - for browning the meat in the bottom of the pan.
- sliced mushrooms - I use baby bella mushrooms, but any type will do.
- butter - for sautéing the mushrooms and onions.
- onion - dice onions the same size so they will cook evenly.
- minced garlic - you can use a garlic clove and mince it, or use jarred minced garlic.
- soy sauce - use a reduced-sodium soy sauce to avoid over-salting the dish.
- cornstarch and water - make a slurry of cornstarch and water to thicken the sauce
- half and half cream - substitute milk or heavy cream to add a creamy base to the mushroom gravy
- fresh parsley - totally optional, but adds color to the finished dish
Step by Step Instructions
1. Prep
- Pat the pork chops dry with paper towels.
- Season with a salt-free seasoning (like Mrs. Dash), or make your own with garlic powder and black pepper.
2. Sear
- Heat olive oil in a shallow dutch oven or cast iron skillet over medium heat on the stove top.
- Sear meat for 5 minutes per side until golden brown.
- Remove pork and place on a plate. Wrap in aluminum foil.
3. Sauté Veggies
- Drain most of the grease and wipe residue from the bottom of the pot with a paper towel.
- Add butter, onions and mushrooms. Sauté until softened.
- Add soy sauce, 1 cup of water and garlic. Sauté for another 5 minutes.
4. Make Gravy
- Add cream and cornstarch slurry mixed with water.
- Stir until gravy thickens.
- Add up to 1 cup of water to thin gravy. Stir over medium heat.
5. Finish
- Return seared chops to the pot.
- Simmer for 5 more minutes until meat is heated through.
- Test meat with a thermometer to ensure it is 145ºF.
- Spoon gravy over chops and garnish with fresh parsley if desired.
Variations
- You can use boneless chops, but be sure to shorten the cooking time.
- Substitute beef broth or stock for soy sauce. This will alter the salt content, so taste before serving.
Serving Suggestions
Salads: serve this dish with a roasted beet salad, side salad, or hearty harvest salad with poppyseed dressing
Side Dishes: goes great with greasy green beans from the garden, lemon butter asparagus, sweet potatoes, rice, redskin mashed potatoes, or these cheesy potatoes au gratin.
Helpful Tips
- Use a meat thermometer to check the internal temperature of the pork.
- Once meat reaches 145ºF, take it off the heat and cover with foil.
- When searing the meat, don't crowd the pan.
Recipe FAQs
I don't recommend a slow cooker or crockpot because it cooks the meat too long. This dish is easy to make in just 30 minutes, and you'll love how convenient and time-saving it can be.
You can, but it is a very lean meat, which means it won't be as tender as the bone-in variety. However, if you're really careful and take them off the heat at around 140ºF, they will continue to cook and reach 145ºF, which ensures they don't dry out as quickly.
Storing Leftovers
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Meat can be frozen before or after cooking. However, since the sauce contains cream, it may not freeze well and break down after it thaws.
Recipe Card
Dutch Oven Pork Chops with Mushroom Gravy
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or cast iron skillet)
Ingredients
- 4 bone-in pork chops (½ inch thick)
- 2 Tablespoons salt free seasoning (like Mrs. Dash)
- 2 Tablespoons olive oil (extra virgin)
- 8 ounces mushrooms (sliced)
- 2 Tablespoons butter (unsalted)
- 2 teaspoons garlic (minced)
- ¼ cup soy sauce (low sodium)
- 2 cups water (divided)
- 2 Tablespoons cornstarch mixed with 2 Tablespoons of water (to make a slurry)
- ¼ cup half and half cream (can use heavy cream)
- 2 Tablespoons fresh parsley (chopped)
- salt and pepper to taste (may not be needed since using soy sauce)
Instructions
PREP
- Pat the pork chops dry with paper towels.
- Season chops with a salt-free seasoning (like Mrs. Dash), or make your own with garlic powder and black pepper.
SEAR
- Heat olive oil in a shallow dutch oven or cast iron skillet over medium heat on the stove top.
- Sear meat for minutes per side, or until golden brown on the outside.
- Remove pork and place on a plate. Wrap in aluminum foil and set aside.
SAUTÉ VEGETABLES
- Drain most of the grease and wipe residue from the bottom of the pot with a paper towel.
- Add butter, onions and mushrooms. Sauté until softened.
- Add soy sauce, 1 cup of the water and garlic. Sauté for another 5 minutes, stirring frequently.
MAKE GRAVY
- Add cream and cornstarch slurry (that is mixed with water).
- Stir gravy until it thickens.
- If needed, add up to 1 cup of water to thin gravy until it is your desired consistency. Stir over medium heat until warm.
FINISH
- Return seared pork chops to the dutch oven with the gravy.
- Simmer for 5 more minutes until pork is heated through.
- Test meat with a thermometer to ensure it is at least 145ºF.
- Spoon mushroom gravy over pork chops and garnish with fresh parsley if desired. Serve with mashed potatoes and vegetable of choice.
Notes
-
- You can use boneless pork chops, but be sure to shorten the cooking time.
- Substitute beef broth or stock for soy sauce. This will alter the salt content, so taste before serving.
- Use a meat thermometer to check the internal temperature of the pork.
- Once meat reaches 145ºF, take it off the heat and cover with foil.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- When searing the meat, don't crowd the pan.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
I made this pork chop dinner and couldn't believe how fast it cooks. The mushroom gravy was really good! My family loved it.
So happy it worked for you, Kara! 🙂