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dutch oven pork chops in a creamy white wine sauce.

Dutch Oven Pork Chops

Melissa Griffiths
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 378 kcal

Equipment

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.

Nutrition

Calories: 378kcalCarbohydrates: 9gProtein: 30gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 120mgSodium: 827mgPotassium: 609mgFiber: 1gSugar: 6gVitamin A: 641IUVitamin C: 9mgCalcium: 46mgIron: 1mg
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