Smothered Pork Chops
A dairy-free version of classic Smothered Pork Chops, this easy recipe is quick to toss together any night of the week! Serve it with mashed potatoes or bread and veggies for a complete meal!
Servings: 4 to 5 Servings
Calories: 338kcal
Equipment
Ingredients
- 2 Tbsp avocado oil
- 4 to 5 pork chops*
- 2 Tbsp unsalted butter
- 1 large yellow onion diced
- 8 ounces mushrooms chopped
- 5 cloves garlic minced
- 2 Tbsp gluten-free all-purpose flour
- 1 ½ cups beef broth
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 Tbsp dried oregano
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Remove the pork chops from their packaging and place them on a large plate or cutting board. Use paper towels to pat off any excess moisture.
- Season both sides of each pork chop with sea salt and pepper.
- Heat avocado oil in a large skillet over high heat. I use a large nonstick skillet, but cast iron works great too. Allow the oil to heat up for several minutes, until the skillet is sizzling hot.
- Place the seasoned pork chops on the hot surface and brown for 3 to 4 minutes, or until a golden brown crust forms. Flip and cook for another 2 to 3 minutes. Transfer the pork chops to a plate and set them aside. They will not be cooked through just yet.
- Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat.
- Add the chopped onion and saute, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.
- Stir in the minced garlic and chopped mushrooms and cook for another 2 to 3 minutes, until the garlic is very fragrant and the mushrooms begin to soften.
- Stir the flour into the onion and mushroom mixture.
- Pour the beef broth, dijon mustard, worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.
- Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.
- Transfer the seared pork chops back into the skillet with the gravy. Cook at a full but controlled boil for 6 to 8 minutes, flipping the pork chops once or twice, or until they have reached your desired level of doneness.
- For the best result, I recommend pulling the pork chops off of the stove top once they reach an internal temperature of 145 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thicket part of the pork chops. Allow the pork chops to rest for 5 to 10 minutes before serving. They will continue cooking during this time and should reach an internal temperature of about 150 degrees F.
- Serve smothered pork chops with your choice of side dishes, and enjoy!
Notes
*Use boneless or bone-in pork chops. I prefer bone-in.
Nutrition
Serving: 16-ounce pork chop in gravy | Calories: 338kcal | Carbohydrates: 12g | Protein: 39g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 758mg | Fiber: 2g | Sugar: 5g