Smothered Pork Chops With Mushroom Gravy (Dairy-Free)

This Smothered Pork Chops recipe features tender pork chops that have been seared in a skillet then cooked with rich mushroom gravy for a delicious main entree. Serve it with your favorite side dishes like mashed potatoes, pasta noodles, or rice for a delicious meal!

Smothered pork chops with mushroom gravy in a skillet.

A gluten-free, dairy-free version of classic smothered pork chops, this easy yet flavorful main dish is here to delight all pork lovers.

In case this is your first time making smothered pork chops, I’ll give you the quick rundown. 

Pork chops are seasoned then seared in a hot skillet until they are crispy and golden-brown. They are then swaddled in a delicious rich gravy that is loaded with caramelized onions, garlic, mushrooms and some seasonings.

If you enjoy pork and are into brown gravy, this simple recipe is designed in your name.

Serve it up with something to soak up that gravy, such as mashed potatoes, pasta noodles, or rice. 

Traditional smothered pork chops are cooked in a creamy gravy that calls for either buttermilk or heavy cream. In order to make a dairy-free version of the recipe, we’re skipping the cream and instead are left with a rich mushroom gravy that I think you’ll love just as much. 

If you like the concept of a creamy sauce, you can make my Creamy Crock Pot Pork Chops with Mushrooms and Potatoes which is dairy-free as well.

Skillet full of bone in pork chops with brown gravy.

Let’s discuss the simple ingredients for this amazing pork chops recipe.

Ingredients for Smothered Pork Chops:

Bone-In Pork Chops: Use bone-in pork chops or boneless pork chops. If the pork chops are fairly large, stick with 4, but if they are smaller and boneless, use five.

I prefer using bone in pork chops, myself.

Avocado Oil and Butter: We need both avocado oil and butter. Avocado oil is used to sear the pork chops to golden brown perfection and the butter is used to sauté the onion and create a roux for the gravy.

Yellow Onion and Fresh Garlic: Fresh onion is finely chopped and cooked almost to the point that it is caramelized to maximize the flavor. Fresh garlic also adds a great deal of delicious flavor.

Mushrooms: While mushrooms are optional, I like the earthy flavor and texture they bring to the gravy. Skip them if you aren’t into them.

Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: In order to thicken the gravy, we need some form of thickening agent.

I make gluten-free smothered pork chops by using gluten-free all-purpose flour, but you can use regular all-purpose flour if you don’t follow a gluten-free diet. Tapioca flour or arrowroot flour work here too.

Beef Broth: The base of the gravy is made using beef stock or chicken broth. I like using beef broth because it provides deeper flavor but chicken broth works in a pinch too.

Worchestershire Sauce, Dijon Mustard: Adding umami flavor and the slightest tang, these two ingredients are here to enhance the flavor of the gravy without being overly noticeable.

If you don’t typically keep them on hand in your home, feel free to skip them. You’ll lose some depth of flavor but the gravy will still taste great.

Dried Oregano, Sea Salt, Black Pepper: The only seasonings we need!

There are many ways you can change up this easy recipe for pork chops. Here are some ideas.

Recipe Customizations:

  • Use ½ cup of broth and ¾ cup of heavy cream, buttermilk, or full-fat canned coconut milk for creamy sauce.
  • Skip the mushrooms.
  • Use chicken stock or chicken broth instead of beef broth in the gravy.
  • Add a small amount of chicken bouillon or beef bouillon to the gravy to give it richer flavor.
  • If you enjoy cooking with wine, consider adding a splash of a dry white wine or a mild red wine.

Now that we have the basics covered, let’s make smothered pork chops!

How to Make Smothered Pork Chops:

Remove the pork chops from their packaging and place them on a large plate or cutting board. Use paper towels to pat off any excess moisture.

Season both sides of each pork chop with sea salt and pepper.

Raw pork chops on a plate seasoned with salt and pepper.

Heat avocado oil in a large skillet over high heat. I use a large nonstick skillet, but cast iron works great too. Allow the oil to heat up for several minutes, until the skillet is sizzling hot.

Place the seasoned pork chops on the hot surface and brown for 3 to 4 minutes, or until a golden brown crust forms. Flip and cook for another 2 to 3 minutes.

Bone-in pork chops searing in a skillet.

Transfer the pork chops to a plate and set them aside. They will not be cooked through just yet.

Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat. 

Add the chopped onion and sauté, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.

Onions sautéing in a skillet

Stir in the minced garlic and chopped mushrooms and cook for another 2 to 3 minutes, until the garlic is very fragrant and the mushrooms begin to soften.

Onions, garlic, and mushrooms cooking in a skillet.

Stir the flour into the onion and mushroom mixture.

Flour sprinkled over onions, mushrooms, and garlic.

Pour the beef broth, Dijon mustard, Worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.

Pouring beef broth into the skillet with the mushrooms and onions.

Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.

Mushroom gravy in a skillet.

Transfer the seared pork chops back into the skillet with the gravy. Cook at a full but controlled boil for 6 to 8 minutes, flipping the pork chops once or twice, or until they have reached your desired level of doneness.

Skillet with four cooked pork chops smothered in gravy.

For the best result, I recommend pulling the pork chops off of the stove top once they reach an internal temperature of 145 degrees Fahrenheit.

To check the temperature, insert a meat thermometer into the thicket part of the pork chops.

Allow the pork chops to rest for 5 to 10 minutes before serving. They will continue cooking during this time and should reach an internal temperature of about 150 degrees F.

Serve smothered pork chops with your choice of side dishes, and enjoy! 

Store leftover pork chops in an airtight container in the refrigerator for up to 5 days.

What to Serve with Smothered Pork Chops:

Some form of Starch: Pick your favorite starch to soak up that gravy. I like rice or my Caramelized Onion Roasted Garlic Buttermilk Mashed Potatoes with Parmesan. Pasta noodles like egg noodles work great too.

Vegetables: Choose your favorite veggie side dish. My Roasted Asparagus with Parmesan and Lemon, Air Fryer Green Beans or Sauteed Brussel Sprouts Recipe with Butter and Garlic are great pairings.

Bread: Crusty bread like baguette and butter works great with this meal, especially if you aren’t using a different starch. 

Salad: A fresh green salad or hearty salad like The Best Broccoli Salad or Mediterranean Chickpea Salad is a great accompaniment.

The next time you’re looking for a quick and easy weeknight meal that is also a whirlwind adventure for the taste buds, whip up these rustic and delicious skillet pork chops with mushroom gravy.

Seared pork chops in a skillet with mushroom gravy, ready to serve.

If you enjoy hearty main dishes like this one, you may also enjoy these reader favorites as well!

More Delicious Dinner Recipes:

Smother thy pork!

Smothered Pork Chops

A dairy-free version of classic Smothered Pork Chops, this easy recipe is quick to toss together any night of the week! Serve it with mashed potatoes or bread and veggies for a complete meal!

Prep Time10 minutes

Cook Time20 minutes

Course: Main Dishes, Pork Main Dishes

Cuisine: American

Servings: 4 to 5 Servings

Calories: 338kcal

Author: Julia

  • 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-free 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
  • Remove the pork chops from their packaging and place them on a large plate or cutting board. Use paper towels to pat off any excess moisture.

  • Season both sides of each pork chop with sea salt and pepper.

  • Heat avocado oil in a large skillet over high heat. I use a large nonstick skillet, but cast iron works great too. Allow the oil to heat up for several minutes, until the skillet is sizzling hot.

  • Place the seasoned pork chops on the hot surface and brown for 3 to 4 minutes, or until a golden brown crust forms. Flip and cook for another 2 to 3 minutes. Transfer the pork chops to a plate and set them aside. They will not be cooked through just yet.

  • Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat.

  • Add the chopped onion and saute, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.

  • Stir in the minced garlic and chopped mushrooms and cook for another 2 to 3 minutes, until the garlic is very fragrant and the mushrooms begin to soften.

  • Stir the flour into the onion and mushroom mixture.

  • Pour the beef broth, dijon mustard, worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.

  • Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.

  • Transfer the seared pork chops back into the skillet with the gravy. Cook at a full but controlled boil for 6 to 8 minutes, flipping the pork chops once or twice, or until they have reached your desired level of doneness.

  • For the best result, I recommend pulling the pork chops off of the stove top once they reach an internal temperature of 145 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thicket part of the pork chops. Allow the pork chops to rest for 5 to 10 minutes before serving. They will continue cooking during this time and should reach an internal temperature of about 150 degrees F.
  • Serve smothered pork chops with your choice of side dishes, and enjoy!

*Use boneless or bone-in pork chops. I prefer bone-in.

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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