This homemade gluten free pork chop recipe comes together quickly in 30 minutes. The tender pork chops are flavorful and can be served with any side dish. This uses simple ingredients and is pure comfort food. If you need a tried and true family meal, this is a great recipe for dinner. Read more to see how easy this recipe is to make!
These gluten free smothered pork chops are moist and flavorful. If you want a delicious meal the whole family will love, this easy gluten free pork chop recipe is a winner. This is a great dinner recipe for tender pork chops.
If you are looking for more dinner ideas, check out all of my delicious gluten-free dinner recipes.
Allergen Information:
This recipe is gluten-free, nut-free, and soy-free. There is a dairy-free option by using plant-based butter.
Ingredient Notes:
- Pork Chops – I used bone-in, thick pork chops in this recipe. I share directions for boneless pork chops and thin-cut pork chops below. Note this recipe makes gluten free pork chops without breading.
- Sweet Onions – I love the flavor of caramelized sweet onions. See below for other onion types that caramelize well.
- Garlic Cloves
- Mushrooms – Use the button or cremini mushrooms.
- Beef Broth
- Butter – Use salted butter.
- Light Oil – Any light oil works well, but I do not recommend olive oil.
- Potato Starch – See the Substitutions Section below for other options.
- Salt, Pepper, Garlic Powder, Dried Thyme
Substitutions:
- You can swap white onions for yellow onions.
- Swap chicken broth for beef broth.
- If you are nightshade-free, use tapioca or corn starch instead of potato starch.
If you enjoy cooking with pork, you will also want to make this Dijon Pork recipe.
Cooking Tips:
- If you have a large 12″ cast iron skillet to make this gluten free pork chop recipe, use it. It gets hot and makes a nice sear on the pork chops.
- Caramelize the onions in the pan while the pork chops are cooking. It infuses caramelized onion flavor throughout the pork chops.
You can also make these Grilled Pork Chops and top them with the caramelized onion and mushroom sauce.
Step-By-Step Directions:
Step 1: Grab a cutting board and slice your onion into thin slices. Since we are caramelizing the onions, the best way to cut them is in half circles, as shown in the photo.
Step 2: Heat the oil in a 12-inch large cast iron skillet over medium heat. Add the onions and cook them for 5 minutes, until they are softened.
(Use a regular skillet if you don’t have a cast iron pan.)
Step 3: Sprinkle the pork chops with salt, pepper, and garlic powder on both sides.
Step 4: Add two tablespoons of butter to the onions. When the butter is melted, push the onion slices into a pile on one side of the pan. I want the onions to caramelize, so I let them cook in the pan as long as possible.
Add the two minced garlic cubes. (I have been using Dorot frozen garlic cubes lately because I don’t have a garlic press.)
Step 5: Turn the stove temperature up to medium-high heat. Add the pork chops and sear on each side for 3 minutes.
Step 6: Wash the mushrooms and pat them dry with a paper towel. Use a sharp knife to slice your mushrooms on a cutting board. You want them cut into thin slices, as shown above.
Step 6: Flip the pork chops over and turn the cooking temperature down to medium heat. Continue to cook the pork chops until they are cooked. Cooking time will vary greatly depending on the thickness of your pork chops. Use a digital thermometer to verify the internal temperature is 145º F, the safe temperature for pork.
The easiest way to cook the mushrooms is to remove the caramelized onions and put them in another large skillet. Add one tablespoon of oil and cook the mushrooms with the onions on medium heat. Cook for 5-6 minutes until the mushrooms are softened.
Step 7: Add the broth and seasonings to the onion and mushroom mixture.
Step 8: To thicken the sauce, do not add the potato starch to the pan. For best results, when the mixture is hot, use a spoon to take some of the hot broth and add it to a small bowl. Whisk in the potato or tapioca starch. By mixing a small amount in the bowl, you avoid lumps in the sauce.
Step 9: Add the starch mixture to the pan of onion and mushrooms. Mix well and cook on low heat for 3-5 minutes.
Step 10: Pour the mushroom and onion sauce over the pork chops. Turn the temperature down to low and simmer for 5 minutes. Serve hot.
Boneless and Thin Pork Chop Directions:
- If you use boneless or thin-cut pork chops, the main difference will be the cooking time.
- Cook the onions in the pan as directed above. Do not remove the onions while the pork chops are cooking.
- Reduce the sear to 3 minutes on each side. Then, remove the pork chops from the pan.
- Continue to cook the onions in the pan and add sliced mushrooms.
- Make the sauce as directed above. Add the pork chops back to the pan and simmer them in the sauce until they have an internal temperature of 145º F.
Serving Suggestions:
We have a lot of favorite side dishes we like to serve with these juicy chops. You will want to bake a batch of these Gluten Free Biscuits to dip in the gravy. Here are a few for you to try:
- Roasted Brussels Sprouts with Bacon
- Air Fryer Roasted Green Beans
- Mashed Potatoes with Cream Cheese or a baked potato with sour cream.
- Brown or white rice
Recipe FAQ:
The secret to keeping these pork chops juicy is to not overcook them. A meat thermometer is crucial so you can monitor the internal temperature as the chops cook.
To make this sauce creamy, add ¼ cup of heavy cream to the sauce while it simmers.
Store leftovers in an airtight container in the refrigerator. The leftover chops will keep fresh for up to 3 days. You can freeze the pork chops in a freezer bag.
More Easy Gluten Free Dinner Recipes
- Gluten Free Salisbury Steak with Mushroom Sauce.
- Grandma’s Cabbage and Meatballs.
- Homemade Gluten Free Italian Meatloaf.
- Quick and Easy Gluten Free Skillet Lasagna.
- Easy No Bake Shepherd’s Pie.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Easy Smothered Gluten Free Pork Chops Recipe
Ingredients
- 4 bone in pork chops about 1 ¾ to 2 pounds
- 1 cup onion yellow or sweet onion
- 20 ounces button mushrooms
- 2 garlic cloves minced
- 2 tablespoons salted butter
- 2 cups beef broth
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons potato starch or another type of starch
- 2 tablespoons cooking oil
Instructions
- Slice your onion into thin slices on a cutting board. Since we are caramelizing the onions, the best way to cut them is in half circles, as shown in the photo.
- Heat the oil in a 12-inch large cast iron skillet over medium heat. Add the onions and cook them for 5 minutes, until they are softened.
- Place the pork chops on a plate and sprinkle the pork chops with salt, pepper, and garlic powder on both sides.Â
- Add two tablespoons of butter to the onions. When the butter is melted, use a spoon to push the onion slices into a pile on one side of the pan. You want the onions to caramelize, so let them cook in the pan as long as possible.
- Add the two minced garlic cloves.
- Turn the stove temperature up to medium-high heat. Add the pork chops and sear on each side for 3 minutes.
- Wash the mushrooms and pat them dry with a paper towel. Use a sharp knife to slice your mushrooms on a cutting board. You want them cut into thin slices, as shown above.
- Flip the pork chops over and turn the cooking temperature down to medium heat. Continue to cook the pork chops until they are cooked. Cooking time will vary greatly depending on the thickness of your pork chops. Use a digital thermometer to verify the internal temperature is 145º F, the safe temperature for pork.
- Depending on the size of your pork chops, the pan is going to be pretty full. The easiest way to cook the mushrooms is to remove the caramelized onions and put them in another large skillet. Add one tablespoon of oil and cook the mushrooms with the onions on medium heat. Cook for 5-6 minutes until the mushrooms are softened.
- Add the broth and seasonings to the onion and mushroom mixture.Â
- Do not add the potato starch to the pan to thicken the sauce. For best results, when the mixture is hot, use a spoon to take some of the hot broth and add it to a small bowl. Whisk in the potato or tapioca starch. By mixing a small amount in the bowl avoids lumps in the sauce.
- Add the starch mixture to the pan of onion and mushrooms. Mix well and cook on low heat for 3-5 minutes.
- Pour the mushroom and onion sauce over the pork chops. Turn the temperature down to low and simmer for 5 minutes. Serve hot.
Notes
Boneless and Thin Pork Chop Directions:
- If you use boneless or thin-cut pork chops, the main difference will be the cooking time.
- Cook the onions in the pan as directed above. Do not remove the onions while the pork chops are cooking.
- Reduce the sear to 3 minutes on each side. Then, remove the pork chops from the pan.
- Continue to cook the onions in the pan and add sliced mushrooms.
- Make the sauce as directed above. Add the pork chops back to the pan and simmer them in the sauce until they have an internal temperature of 145º F.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made these GF Smothered Pork Chops yesterday. It was a cozy, snowy day in Kansas City, and the house smelled SO good while they were cooking. We couldn’t wait to dig in and boy were they good! Had with some leftover mashed potatoes, the perfect comfort meal. BTW – if you think you know all about how to make mashed potatoes, I’ll bet you’ve never checked out The Tipsy Housewife’s the best mashed potatoes. My two favorite recipe bloggers on one plate on a snowy evening. I was a very happy girl 😊. Thank you Sandi for your awesome gluten free recipes. I’ve learned so much from you since heading down the gluten free road due to my husband’s celiac diagnosis.
Thank you so much, Sherree. I will have to check out those mashed potatoes the next time I make these pork chops. I am thrilled you loved the recipe!