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Smothered Pork Chops
4.7 from 33 votes

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 to 5 Servings
Calories: 338 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tbsp avocado oil
  • 4 to 5 pork chops
  • 2 Tbsp butter unsalted
  • 1 large yellow onion diced
  • 8 ounces mushrooms chopped
  • 5 cloves garlic minced
  • 2 Tbsp all-purpose flour gluten-free
  • 1 ½ cups beef broth
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 Tbsp oregano dried
  • ½ tsp salt to taste, sea salt
  • ¼ tsp black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Season both sides of each pork chop with sea salt and pepper.
  3. 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.
  4. 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.
  5. Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat.
  6. Add the chopped onion and saute, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.
  7. 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.
  8. Stir the flour into the onion and mushroom mixture.
  9. Pour the beef broth, dijon mustard, worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.
  10. Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.
  11. 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.
  12. 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.
  13. Serve smothered pork chops with your choice of side dishes, and enjoy!

Notes

  • *Use boneless or bone-in pork chops. I prefer bone-in.
  • *Use boneless or bone-in pork chops. I prefer bone-in.

Nutrition Information

Serving 16-ounce pork chop in gravy Calories 338kcal (17%) Carbohydrates 12g (4%) Protein 39g (78%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 97mg (32%) Sodium 758mg (32%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 to 5 Servings

Amount Per Serving

Calories 338

% Daily Value*

Serving 16-ounce pork chop in gravy
Calories 338kcal 17%
Carbohydrates 12g 4%
Protein 39g 78%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 97mg 32%
Sodium 758mg 32%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.