Description
Gluten-free smothered pork chops made with onion gravy. Serve with rice or mashed potatoes and a vegetable for a delicious and hearty meal.
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
Instructions
- 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.
- 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 pork chops in the casserole dish. Cover with foil and place in the oven, and bake for 30 minutes at 350°.
- Serve the pork chops with the gravy spooned over the top.
Notes
*My favorite gluten-free and dairy-free flour blends are Pamela’s Artisan Blend Gluten-Free Flour and Better Batter.