dutch-oven ChartsDATASHEET // CT-DO-104
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Pork Chops (1-Inch Thick, Butter-Basted / Braised) in the dutch oven
Specification: 4 bone-in pork chops (1-inch thick, approx 10 oz each) braised with onions and apples
Target Temp
350°F (177°C)
Stovetop / Oven
Total Time
25–30 mins
Total Cook Window
Flip Mark
12m
Turnover Point
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 350°F (177°C). Prepare bone-in pork chops (1-inch thick, butter-basted / braised) (4 bone-in pork chops (1-inch thick, approx 10 oz each) braised with onions and apples).
2
Cook & Flip
Cook for 25–30 mins. Flip at the 12-minute mark for even browning.
3
Check & Rest
Chops register 145°F at the center with a slight blush of pink and clear running juices Confirm internal temperature reaches 145°F (63°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
National Pork Board Guidelines & Lodge Cast Iron Braising Timetable
Pro Tip: Sear chops for 2 minutes per side on high stovetop heat, add apple cider and onions, then cover and bake at 350°F to keep meat incredibly tender.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)