Gluten-Free Smothered Pork Chops (Dairy-Free) (2024)

Easy gluten-free dinner of tender pork chops smothered in a rich and savory onion gravy. This delicious dinner is easy and perfect for any dinner, whether it’s a weekday dinner or having guests over. Serve this with rice or mashed potatoes and a side vegetable for a delicious and hearty meal. For another easy dinner, be sure to try my Gluten-Free Beef Stroganoff.

Smothered pork chops are often made on the stovetop, but I like to make a good-sized portion of gravy, so I put the chops and gravy together in a casserole dish and bake it in the oven for the last step in cooking.

Instructions

Place pork chops on a cutting board and use a meat mallet to pound the pork chops to 1/2 thick. This helps tenderize the meat.

In a shallow dish, mix the gluten-free flour, garlic powder, paprika, salt, pepper, and thyme together. Heat the oil in a large skillet over medium-high heat. Dip the pork chops in the flour mixture, coating both sides, then add the chops to the skillet. Save the flour mixture for later. Cook for 3 minutes on each side and then move the chops to a 9 x 13 baking pan and set aside.

Reduce the heat to medium and add the sliced onions to the skillet. Stir occasionally and let them cook for 7-8 minutes until translucent and then add minced garlic and cook for 1 more minute.

Stir in the reserved flour mixture and cook for 3 minutes, stirring frequently.

Then slowly stir in the chicken broth and bring to a low boil.

Next, carefully pour the onion gravy over the chops in the casserole dish. Cover with foil and place in the oven and bake for 30 minutes at 350°.

And here they are, straight out of the oven, covered with that delicious onion gravy.

Serve the pork chops with the gravy spooned over the top. Serve with rice or Dairy-Free Mashed Potatoes.

Ingredients

Scale

• 4 bone-in pork chops, 1 – 1 ½ inches thick
• salt and pepper
• ⅓ cup coconut or olive oil
• ½ cup gluten-free flour*
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon thyme
• ¼ teaspoon pepper
• 1 medium onion, thinly sliced
• 1 clove garlic, minced
• 3 cups gluten-free chicken broth

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1. Place pork chops on a cutting board and use a meat mallet to pound the pork chops to ½ inch thick. This helps tenderize the meat. Salt and pepper each pork chop.
2. In a shallow dish, mix the gluten-free flour, garlic powder, paprika, salt, pepper, and thyme together. Heat the oil in a large skillet over medium-high heat. Dip the pork chops in the flour mixture, coating both sides, then add the chops to the skillet. Save the flour mixture for later. Cook for 3 minutes on each side, and then move the chops to a 9 x 13 baking pan and set aside.
3. Reduce the heat to medium and add the sliced onions to the skillet. Stir occasionally and let them cook for 7-8 minutes until translucent, and then add minced garlic and cook for 1 more minute.
4. Stir in the reserved flour mixture and cook for 3 minutes, stirring frequently. Then, slowly stir in the chicken broth and bring to a low boil.
5. Next, carefully pour the onion gravy over the pork chops in the casserole dish. Cover with foil and place in the oven, and bake for 30 minutes at 350°.
6. Serve the pork chops with the gravy spooned over the top.