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5
from 1 vote
Pork Chops with Mushroom Gravy
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Author:
Eating Gluten and Dairy Free
Ingredients
2
tablespoon
grapeseed oil
or oil of choice
1½
teaspoon
salt
1
teaspoon
garlic powder
½
teaspoon
onion powder
¼
teaspoon
ground black pepper
4
1-inch thick
pork chops
bone-in or boneless
3
tablespoon
dairy free butter
12
ounces
white button mushrooms
rinsed and dryed
3
tablespoon
gluten free flour
1½
c
chicken broth
1
teaspoon
gluten free Worcestershire sauce
garnishes-- fresh chopped parsley
Instructions
In a large deep saucepan, heat the oil over medium heat.
While the saucepan heats, combine the dry seasonings in a small bowl. Set aside 1 teaspoon of seasoning for the mushroom gravy.
Rub the remaining seasoning onto both sides of the pork chops and transfer to the heated saucepan.
Cook the pork chops on both sides until they are golden brown with an internal temperature of 155-160° F for medium-well and 160° F for well-done.
While pork chops heat, slice mushrooms to medium thickness. If the mushrooms are too thin, they will fall apart in the gravy.
Once pork chops are heated to desired temperature, remove with tongs to a plate and cover with aluminum foil. Do not wash the saucepan.
Turn the saucepan to low and melt the butter.
Add the sliced mushrooms and cook for 3 minutes.
Next whisk in the seasoning blend and flour.
Then add in the remaining ingredients and combine well, stirring often as the gravy thickens.
Return the pork chops to the saucepan, garnish with chopped parsley and serve over potatoes or another side.
Cover and refrigerate any leftovers.