Smothered Pork Chops With Mushroom Gravy – Learn With Expert

Smothered Pork Chops With Mushroom Gravy (Dairy-Less) : An effortless meal that can be prepared any night of the week, this is a dairy-less take on the traditional Smothered Pork Chops! For a full dinner, serve it with bread, veggies, and mashed potatoes!

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Smothered Pork Chops With Mushroom Gravy – Learn With Expert


  • 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-less 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


  1. After taking the pork chops out of the packing, arrange them on a sizable platter or chopping board. Gently pat off any extra moisture with paper towels. Sprinkle sea salt and pepper on both sides of each pork chop.
  2. In a large skillet set over high heat, warm the avocado oil. I cook with a big nonstick skillet, but cast iron is also a fantastic option. Give the oil a few minutes to heat up so the skillet is piping hot.
  3. After placing the spiced pork chops on the heated surface, let them brown for three to four minutes, or until a crust of golden brown appears. For a further two to three minutes, flip and cook. The pork chops should be moved to a platter and left there.
  4. They won’t be fully cooked quite yet. Return the skillet to the burner and stir in the butter. Turn the heat down to medium-high. Add the chopped onion and sauté it for 8 to 10 minutes, stirring now and then, until it softens and starts to brown.
  5. Add the minced garlic and chopped mushrooms, and simmer for an additional two to three minutes, or until the mushrooms start to soften and the garlic becomes aromatic. Mix the flour into the mixture of mushrooms and onions.
  6. Add the dried oregano, Worcestershire sauce, dijon mustard, and beef broth to the skillet and heat until everything reaches a rolling boil. Cook, stirring from time to time, until the gravy thickens and starts to separate from the skillet when you stir it.
  7. Return the cooked pork chops and their juices to the skillet. Simmer the pork chops for 6 to 8 minutes, turning them once or twice, over a full but gentle boil, or until they are cooked to your preferred doneness.
  8. I suggest removing the pork chops from the stovetop as soon as they are internal temperature reaches 145 degrees Fahrenheit for optimal results. Put a meat thermometer within the pork chops’ thicket to find out the temperature. Before serving, let the pork chops sit for five to ten minutes.
  9. During this time, they will continue to cook and should be internally heated to 150 degrees Fahrenheit.
    Enjoy your overstuffed pork chops with your preferred side dishes!


* Use pork chops with or without bones. Bone-in is my preference.


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

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Q1. What goes good with smothered pork chops ?
The combination of cornbread and anything that contains pig is guaranteed to be a delicious one. You may also try a slice of Artisan bread or a French baguette with a crust for a more subdued flavor. A robust and well-balanced dinner can be created by include a green vegetable that has been cooked, such as broccoli or asparagus that has been baked.
Q2. Where did smothered pork chops come from ?
A traditional Southern cuisine that has been enjoyed by many generations, Smothered Pork Chops with Mushroom Gravy is a dish that has been loved for many years. Many people assume that the meal was first prepared in the southern region of the United States. This is the region where pig is a fundamental component of a great deal of traditional cooking.
Q3. Should I cover my pork chops when I bake them ?
If you do not intend to steam the pork chops, you should bake them without the lid on. The malliard reaction, also known as browning of the meat, is accelerated as a result of this because moisture is able to evaporate. Do pork chops like to be baked at 350 degrees or at 400 degrees? My preference is for cooking at higher temperatures, unless the meat or vegetable being prepared is being covered for a “Low and Slow” method.
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