These Dutch Oven Pork Chops are a family favorite and make the best weeknight dinner! A creamy white wine sauce coats tender, juicy pork chops for a dish that’s delicious and easy to make. The honey and mustard are the secret to creating a perfect balance of flavors!
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Pork chops can have a bad rep for being dry and tough, but I am determined to change that. After experimenting with various cooking methods, I finally discovered the key to making tender and juicy pork chops — using a Dutch oven! The heavy lid of the Dutch oven traps moisture and results in perfectly tender pork chops.
These Dutch oven pork chops are super simple to make, use pantry staples, and always turn out perfect. I use white wine, chicken stock, and heavy cream to create a delicious and creamy sauce that compliments the pork perfectly. Say goodbye to any other Dutch oven pork chop recipes you've tried before, this one will become your new go-to! You and your family will never have to worry about dry pork chops again.
Why You'll Love This Recipe
- Uncomplicated cooking: Cooking pork chops in a Dutch oven is simple enough for beginners and experienced cooks alike. No need for fancy techniques or ingredients — just follow the simple steps and enjoy perfectly cooked pork chops.
- Flavor that delivers: Seriously, every bite of these pork chops is a flavor explosion. The seasoning, the sauce, and the pork itself all come together to create a mouthwatering dish that’ll have you reaching for seconds.
- Adaptable to your taste: Feel free to make any tweaks or changes to the recipe to suit your preferences. I've given a few suggestions below to help you personalize the dish and make it your own!
Recipe Ingredients
- Butter
- Olive oil
- Pork chops
- Garlic powder — or fresh
- Onion powder — or fresh
- Thyme
- Onion
- White wine — or substitute this for more broth
- Chicken broth
- Lemon juice
- Coarse mustard or Dijon
- Honey
- Heavy cream
- Parsley
For the exact amounts needed, please see the recipe card below.
How to Make Pork Chops in a Dutch Oven
Step 1: Add the onion and cook until soft, scraping up any browned bits in the bottom of the pan.
Step 2: Add the white wine and cook until reduced almost completely, about 5 minutes.
Step 3: Add the rest of the sauce ingredients, except the parsley, and add the pork chops back in, nestling them back into the sauce.
Step 4: Cover and simmer on low heat for about 6-8 more minutes, or until the pork chops register 160ºF on an instant-read thermometer.
Variations & Tips
The best thing about this pork chop recipe is the Dutch oven style. You can always adjust them to suit your preferences! Here are a few variations and tips that you can try:
- Switch out the white wine: Even though the alcohol will cook off, you can swap out the white wine for chicken broth if you prefer cooking without alcohol.
- Use bone-in or boneless pork chops: Both work well for this recipe! However, bone-in chops will take a bit longer to cook.
- Bring the pork chops to room temperature before cooking: This helps get a nice sear on the outside while keeping the inside tender and juicy.
- Always sear your pork chops: Don't skip the step where you brown the pork chops before adding them back into the sauce. It helps lock in moisture and adds extra flavor.
- Don't use pork chops that are thicker than 1 inch: Thicker pork chops will take longer to cook and can easily become dry.
Recipe FAQs
Always sear your pork chops and let them come to room temperature before cooking. Also, be careful not to overcook them - pork chops are best when they reach an internal temperature of 145°F.
Unlike beef roasts, pork chops don't get more tender the longer you cook them. They will only overcook and become dry and tough.
This dish is the perfect opportunity to show off your cooking skills and pair it with some delicious sides! Here are some of my favorite serving suggestions: Cheesy hashbrown casserole, Garlic and herb rice, and Butter beans with herbs.
Expert Tips
- Sear for Flavor: Start by searing the pork chops in a little oil over medium-high heat. This caramelizes the meat and adds depth of flavor. Sear each side for about 3-4 minutes until nicely browned before removing them from the pot.
- Add Aromatics and Vegetables: Before returning the chops to the pot, add aromatics like onions, garlic, and herbs. You can also include vegetables like carrots, potatoes, or apples, which will absorb the flavors while cooking.
- Choose the Right Cut: Bone-in pork chops are ideal for Dutch oven cooking, as they tend to be juicier and more flavorful. Look for chops that are at least 1 inch thick.
How to Store Leftover Pork Chops
Dutch oven pork chops will last 3-4 days in the fridge when stored properly. Always let them cool completely before placing them in an airtight container.
You can also freeze cooked pork chops for 3-6 months! It's best to freeze the pork chops and sauce separately to speed up the thawing process.
Note that cream-based sauces can sometimes separate after being frozen and thawed. If this happens, just give it a good stir to blend it back together.
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Dutch Oven Pork Chops
Equipment
- Enameled Dutch Oven
- Kitchen Tongs
- Thermoworks MK4 Thermapen
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 pork chops (no thicker than 1 inch)
For the Seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon thyme
For the Sauce
- ½ cup onion (diced)
- ¼ cup white wine (can sub chicken broth)
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon coarse mustard (or dijon)
- 1 tablespoon honey
- ⅓ cup heavy cream
- 2 tablespoons parsley (fresh, chopped)
Instructions
- In a medium or large dutch oven, heat the butter and oil over medium heat.
- Combine the seasoning ingredients and rub it into the pork chops evenly on all sides.
- Once the oil and butter are melted and the butter is just slightly bubbling, add in the pork chops.
- Let brown on each side, about 2-3 minutes.
- Remove from the pan.
- Add the onion and cook until soft, scraping up any browned bits in the bottom of the pan.
- Add the white wine and cook until reduced almost completely about 5 minutes.
- Add the rest of the sauce ingredients, except the parsley, and add the pork chops back in, nestling them back into the sauce.
- Cover and simmer on low heat for about 6-8 more minutes, or until the pork chops register 160ºF on an instant-read thermometer.
- Season with the fresh parsley.
Notes
- Keep the lid on your Dutch oven while cooking to keep moisture in. This helps the chops cook evenly and prevents them from drying out.
- Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Let the chops rest for a few minutes before serving to allow the juices to redistribute.
- Use a flavorful rub or marinade to season the pork chops. Simple salt and pepper work well, but herbs like thyme, rosemary, and garlic powder can elevate the taste.
- Incorporate onions, garlic, and your choice of vegetables (like carrots, potatoes, or apples) after deglazing. These will enhance the overall flavor and complement the pork.
Varnamala
Delicious recipe! The chops are moist and tender. The sauce is rich and earthy from the mushrooms. Will be making again!