Dutch Oven Pork Chops with Mushroom Gravy
Dutch oven pork chops with mushroom gravy, seared then simmered in a creamy broth with onions and mushrooms.
Ingredients
- 4 boneless pork chops about 1.5-2 lbs total
- 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
- 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
Instructions
Season and Prep:
Sprinkle both sides of pork chops with salt and pepper. Slice onion, mince garlic, and slice mushrooms as indicated.Sear Pork Chops:
Warm a Dutch oven on medium heat and melt 1 tbsp butter. When hot, place the pork chops in. Sear 3-4 minutes per side until browned but not cooked through. Transfer to a plate.Mix Gravy:
During searing, combine gravy components (beef broth, heavy cream, corn starch, tomato paste, Italian seasoning, chili powder, 1 tsp sea salt, smoked paprika) in a bowl or Pyrex cup.Sauté Vegetables:
After removing chops, melt the remaining 1 tbsp butter in the same pot. Sauté onions, stirring now and then, for 3-4 minutes. Add mushrooms and garlic, cook another 2-3 minutes.Simmer Gravy:
Re-stir the gravy mix, then pour it into the pot. Deglaze by scraping up browned bits from the bottom. Bring to a brief simmer. Lower heat to low and simmer, stirring often, for 3-4 minutes until gravy thickens.Finish and Serve:
Return pork chops to the pot, tucking them into the gravy with onions and mushrooms. Spoon some gravy over the chops if you like. Cook another 2-3 minutes until the internal temperature hits 145°F (65°C). Serve right away.