Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Keto
These juicy pork chops are pan seared for a crisp golden exterior and smothered in a rich and savory brown gravy. Ready in under 20 minutes, it's perfect for a quick weeknight dinner!
Why I Love This Recipe
Because Skillet Pork Chops With Brown Gravy is such a simple dish, it's perfect for hurried weekdays. This tender, salty pork dish is perfectly seasoned and coated in a savory brown gravy made from flavorful meat drippings. This recipe also works well with either bone-in or boneless pork chops and can be made in a skillet or crock pot/slow cooker. See directions in cooking tips below.
Furthermore, the mouthwatering gravy achieves it's depth of flavor from a combination succulent of meat drippings, sweet herby thyme and bright, pungent caraway to create a rich, savory sauce. Slathered over juicy pork chops, this healthy recipe is comfort food at it's finest.
What type of gluten free flour to use
This is the arrowroot powder I typically use. You could also substitute with tapioca flour, or even all-purpose gluten free flour if you have that on hand instead. Or, if you don't have any diet restrictions you can use traditional all-purpose flour.
Using fond to make a delicious gravy
Additionally, resist any temptation to wash the pan between browning the pork chops and making the gravy. All those browned pieces of food are actually caramelized bites called fond that add flavor to the gravy in this recipe! Make sure you follow the process of deglazing these flavor packed bits from the pan to have a phenomenally seasoned gravy.
Serving suggestions
I like to serve over mashed potatoes to soak up all that delicious gravy goodness and roasted or steam vegetables like pictured below. However, it would also be delicious over rice or on a bed of noodles or alongside baked or mashed sweet potatoes!
Crock Pot/ Slow Cooker Directions:
You can also make this recipe in a crock pot. Thinner pork chops, like the ones I used, cook relatively quickly in about 1 ½-2 hours on low. Cooking longer would dry them out. Consequently, thick cut pork chops should take about 3 ½-4 hours on low.
- First, place pork chops directly into crock pot/ slow cooker without browning. You can brown thick cut pork chops 1 minute per side if you desire, but I would not brown thinner pork chops. It will cause them to overcook and dry out.
- Next, make the gravy. Add 2 tablespoon of neutral oil to a skillet over MEDIUM heat. Then, when warm follow steps 4-6 below.
- Finally, pour gravy over pork chops and cover. For thinner chops cook on low 1 ½-2 hours. For thick cut pork chop cook on low 3 ½-4 hours.
You Might Also Like
Baked Pork Chops With Maple Dijon Sauce {Paleo}
Honey Mustard Pork Chops {Paleo}
Cherry Balsamic Pork Chops {Paleo, Gluten Free}
Grandma's Hamburger Gravy {Paleo, Whole30, Keto Option}
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Pork Chops With Brown Gravy {Paleo, Whole30, Keto}
Equipment
- 1 Large skillet
- 1 wooden spoon or spatula
- 1 Whisk
- measuring cups and spoons
Ingredients
- avocado cooking spray or cooking spray of your choice
- 1½-2 lbs bone in or boneless pork chops 3-4 chops
- scant ¾-1 tsp salt
- several dashes black pepper
Brown Gravy
- 1 tablespoon arrowroot powder
- ¼ teaspoon thyme
- ¼ teaspoon caraway seeds
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 1 cup vegetable broth
Instructions
- Liberally spray a large skillet with cooking spray (or 1½ tablespoon neutral oil). Place on burner over MEDIUM heat. Allow to get very hot.
- Salt each individual pork chop with a scant ¼ teaspoon salt and couple dashes of black pepper. (So about ⅛ teaspoon of salt per side and 1 dash black pepper per side). Depending on if you're cooking 3-4 chops you'll use ¾-1 teaspoon salt.
- When skillet is very hot add pork chops to pan pressing down lightly to ensure entire surface of chop is touching the pan. Brown 2 minutes per side. Remove, place on a plate and cover with aluminum foil.
- In the same pan, sprinkle arrowroot powder all over and use a wooden spoon or spatula to sauté until no longer white. If it gets too dry add a few extra sprays of avocado oil (or neutral oil ½ tablespoon at a time). Add thyme, caraway, black pepper and salt. Sauté until fragrant about 30 seconds.
- Deglaze the pan by adding 2-3 tablespoon vegetable broth. As it sizzles, scrape the caramelized bits on the bottom of the pan up with a wooden spoon. Once this is completed add the rest of the vegetable broth.
- Whisk continuously for 5 minutes as broth heats up, thickens and becomes bubbly. Remove from heat.
- Add the pork chops and any drippings back into the pan. Spoon gravy to completely cover the pork chops. Cover with a lid or foil and let pork sit an additional 5 minutes. Serve warm with your favorite sides.
Comments
No Comments