Healthy Dutch Oven Pork Chops Recipe
Dutch oven pork chops is an easy one pot meal! Pork chops are seared then finished off in the oven with potatoes, onions and kale. They’re topped off with a delicious mustard sauce. Ready in 35 minutes!
Servings: 2 servings
Calories: 557kcal
Equipment
Ingredients
- 12 ounces boneless pork chops 2 6-ounce pork chops, 1” thick
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ pound creamer potatoes ; about 10-12 creamer potatoes
- ½ red onion
- 1 tablespoon olive oil
- 2 cups chopped kale
Pan sauce
- 2 tablespoons unsalted butter melted
- 1 teaspoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 2 tablespoons water
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425ºF.
- Pat pork chops dry with paper towels and season with salt, pepper and granulated garlic. Combine pan sauce ingredients together in a small bowl and leave to the side.
- Slice the red onion thinly and leave to the side. Quarter creamer potatoes (if using another type of potato, cut into ½” dice).
- Place potatoes in a microwave safe dish and microwave for 2 minutes. Leave to the side.
- Meanwhile, heat oil in the dutch oven over medium-high heat. When the oil is hot and looks shimmery, add the pork. Sear each side for 3 minutes, until golden brown.
- Transfer pork chops to a plate and turn the dutch oven heat off. Check the internal temperature of the pork chops; if they are thinner, they may already be close to the 145°F USDA recommended internal temperature. If they are already at temperature, continue with the steps until potatoes are fork tender. If they are not at temperature, continue along all steps.
- Turn to low heat and add the thinly sliced red onion, potatoes and pan sauce. Stir to loosen browned bits from the bottom of the pan. Allow the red onion to soften slightly, about 2-3 minutes.
- Nestle pork chops into the potato-onion mixture, and place the dutch oven into the oven (no lid). Cook until pork chops are completely cooked through and reach an internal temperature of 145ºF, about 10 minutes. Pork chops may reach the internal temperature of 145°F before the potatoes are fork tender. If this occurs, remove pork chops from the Dutch oven and continue to cook potatoes and onions until the potatoes are cooked through.
- Remove the dutch oven from the oven, and place pork chops onto a cutting board.
- Add the kale to the potatoes and red onion, and stir until wilted, about 1-2 minutes.Taste and season as necessary. Option to add black pepper or red pepper flakes.
- Split between two plates. Slice pork chops and divide onto plates. Serve warm.
Notes
This Dutch oven recipe calls for 1” thick pork chops. If you have thinner pork chops, I highly recommend taking the internal temperature of the chops right after searing, as you might not even have to braise them in the oven to finish cooking.
If after searing, the pork chops are close to the recommended temperature of 145°F, I recommend keeping a close eye on them while in the oven. Check the temperature after a few minutes in the oven and remove immediately when they hit the recommended temperature. Keep the potatoes and onions in the Dutch oven even if the pork chops are ready, until the potatoes are fork tender.
SUBSTITUTE ½ teaspoon of granulated garlic for ¼ teaspoon of garlic powder.
STORE leftover pork chops and potatoes in an airtight container in the fridge for 4-5 days. Reheat in the microwave.
If you don’t have a Dutch oven, don’t worry, you can still make this recipe! You can use a cast iron skillet with a lid, or check out my 10 Dutch Oven Substitutes post for more information.
Nutrition
Calories: 557kcal | Carbohydrates: 27g | Protein: 42g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1083mg | Potassium: 1417mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7061IU | Vitamin C: 87mg | Calcium: 214mg | Iron: 3mg