Dutch Oven Pork Chops

Dutch Oven pork chops are a quick and tasty family dinner recipe. You only need some simple ingredients and a few easy tips to ensure juicy, flavorful chops.

Why this recipe is just so good....

• Dutch oven cooking is one of my favorite ways to make dinner. You will love how quick and easy it is. It can be used on the stovetop or in the oven. And it ensures even cooking for all the food.
• Pork chops are a budget-friendly meal. And using bone in pork chops ensures a juicy, flavorful chop.
• With the addition of tomatoes and squash, this recipe is a one-pot meal. I don't add potatoes to the recipe since I try to keep my carbohydrates low. But you can add some quartered Yukon gold or red potatoes with the rest of the ingredients.

Some other favorite pork recipes are Dutch Oven Pork Roast, Dutch oven Ham, and Dutch Oven Pork Tenderloin.

Ingredient Notes & Substitutions

You will need the following ingredients to make these easy baked pork chops:

• We are using cherry tomatoes but in a pinch you can use a can of drained, diced tomatoes.
• The zucchini and squash cook very quickly in the oven and compliment the flavor of the pork. Other options include broccoli, green beans, asparagus or spinach. They are also softer vegetables and should cook in about the same time as well.
• When I can, I always use fresh herbs if available. Dried herbs, as long as they are not too old will do as a substitute. Try rubbing the dried spices between your fingers before you put in the pot to release the flavors.

• Bone- in pork chops are usually my preference over boneless. The chops turn out juicier and more flavorful, with less possibility of drying out. These are only about ½ inch thick and will cook in about 25-30 minutes. If you're chops are thicker, they will take up to 10 minutes longer.

How to Cook Dutch oven pork chops

• Heat olive oil over medium-high heat in the pot. Rub salt and black pepper onto the chops and pan sear each side of the pork for 1 minute to golden brown. A lightly browned crust on the pork helps seal in the juices. Remove to platter.

• Heat remaining oil and lightly brown the onions and cook the garlic for a minute. Add the rest of vegetables and dried seasonings. Return the pork to Dutch oven. Stir together the balsamic vinegar and sugar and pour over the pork chops.

• Top with the fresh herbs. Cover the pot and cook in oven for 30 minutes. Test for doneness. If the internal temperature of the pork registers at least 145°F., it is done. Let rest on platter for a few minutes.

Helpful Cooking Tips

• Remove pork from refrigerator about 30 minutes before cooking.
• Pat dry with a paper towel. This helps the meat to sear and not steam.
• Season both sides of the pork for the best flavoring.
• Don't overcook. Use a meat thermometer to test for doneness.
• Since the chops are thin, and not a roast, they only need to rest briefly after removing from oven.

Frequently Asked Questions

Why using a Dutch Oven is a great way to cook?

A Dutch oven is a multipurpose, versatile piece of kitchen equipment that I believe everyone will love. I use my Dutch Oven every week; for roasts, vegetables, chilis and soups. According to America's Test Kitchen, it is heavy and thick enough to conduct and retain heat and deep enough to handle large cuts of meat and many quarts of liquid. (for soups)

How to keep pork chops from drying out?

• Buy bone-in pork chops with a light layer of fat on top.
• Marinate the pork or cook in liquid.
• Always use a meat thermometer to prevent overcooking.
• Let the pork chops rest for about 5 minutes (cover with foil) before serving. This allows the juices to reabsorb into the meat.

Can you eat pork if it's slightly pork?

The USDA recommends pork to be cooked to 145°F. You can take the meat out of the oven when it registers at least 140°F. The temperature will rise while it is on the platter due to carryover cooking. So as long as the pork reaches 145°, it is safe to eat even if it is a bit pink.

How long to cook different size pork chops at 350°F?

Depending on the thickness of the chop, they will cook between 20-40 minutes.
Half inch, bone in pork chops will need to cook for about 25-30 minutes. Boneless chops will need about 5 minutes less.
One inch chops will take about 30-40 minutes. Boneless needs approximately 5 minutes less. A meat thermometer is the best way to check for doneness.

What to serve with Dutch Oven Pork Chop?

• You don't need to make gravy, unless you prefer to. The cooked juices from the pork and vegetables make a delicious pan sauce to spoon over some mashed potatoes, mashed cauliflower or cauliflower rice. Or add a baked potato if not counting carbs.
• However if you want gravy, simply remove the pork and vegetables to a platter and cover with aluminum foil.
• Mix about ¼ cup of juices and 2 tablespoons of flour, cornstarch or Arrowroot powder. Heat the remaining juices in the Dutch oven on the stove top, scraping the brown bits on the bottom of pan for extra flavor. Bring to a low boil and sprinkle the flour mixture into the Dutch oven. Stir well to thicken. Add vegetable or chicken broth if more liquid is needed.
• We also love to cook other vegetables while the pork is in the oven. You could try some Fried Turnips or Sweet and Spicy Brussels sprouts.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Here are more Dutch Oven recipes to try:

Dutch Oven Pork Chops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Bake
• Cuisine: American

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Description

Dutch Oven pork chops are a quick and healthy family dinner recipe. You only need some simple ingredients and a few easy tips to ensure juicy, flavorful chops.  

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Ingredients

Units USM Scale 1x2x3x

• 4 bone in pork chops, ½" thick, room temperature
• 2 tablespoons olive oil, divided
• 1 medium onion, sliced
• 4 garlic cloves, thinly sliced or 1 teaspoon garlic powder
• 1 cup cherry tomatoes whole *
• 1 zucchini sliced *
• 1 yellow squash, sliced
• ½ cup roasted red peppers, chopped *
• 2 sprigs fresh thyme *
• 2 sprigs fresh sage *
• 2 teaspoons paprika
• 1 teaspoons dried basil
• 1 teaspoon each salt and pepper
• 1 teaspoon dried oregano
• 2 tablespoons Balsamic vinegar
• 2 teaspoons sugar or sugar substitute
• chopped parsley for garnish
• shaved parmesan cheese for garnish

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Instructions

1. Remove pork chops fro refrigerator about 30 minutes before cooking.  Dry well with paper towel.  Rub salt and pepper onto both sides of meat.
2. Preheat oven to 350°F.
3. Heat 1 tablespoon oil over medium heat in a large Dutch oven or other oven safe pot.
4. Fry the chops  for 1 minutes per side, just to slightly brown them.  Remove to platter. 
5. Heat remaining oil and fry the onions for 2 minutes until light brown.  Add sliced garlic and fry for one minute.  Turn down the heat if necessary so that it doesn't burn.  Add the dry seasonings, tomatoes, red peppers, squash.  Stir to combine.
6. Add back the pork chops on top of vegetable mixture, place fresh herbs on top of pork. Stir together the balsamic vinegar and sugar, and pour over pork.
7. Cover Dutch oven and bake in oven for 25-30 minutes, depending on thickness of chop.  Test the meat with a thermometer and if it registers at least 145°F., it is done.  Remove to platter and let rest for just a few minutes.
8. Serve with vegetables, spoon the juices from the Dutch oven over the pork.  Garnish with optional chopped parsley and shaved parmesan.

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Notes

*You can substitute the cherry tomatoes for a can of diced tomatoes, drained of the juice.

*You don't have to peel the squash and zucchini unless you prefer to.  The skin is fairly thin and will soften as it cooks.

*Any leftover pork will stay fresh in an airtight container up to 3 days in the refrigerator.

*If you double the recipe and want to freeze any leftovers, the pork will freeze well up to 3 months. For best results, save some of the cooked liquids in the same container with the pork to reheat together after defrosted.  I don't recommend freezing the squash, it will be too mushy when defrosted.

* I used a bit of Monk fruit for the sugar just to save a few carbs.