Ingredients
Scale
- 2 tbsp olive oil (for searing)
- 12 boneless pork chops or pork shoulder pieces (2–3 lbs total, about 1–1¼ inches thick, 5 inches long)
- Extra sprinkle of salt, pepper, and thyme or Johnny’s seasoning (to season meat)
- 3 sweet yellow onions, thinly sliced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp fine salt
- ½ tsp black pepper
- 9 tbsp all-purpose gluten-free flour
- 5 cups beef broth (for gravy)
- 3 tsp ground sage
- 1 cup beef broth (for simmering meat)
- Additional salt, pepper, and thyme to taste
- Optional for serving: mashed potatoes and sprigs of fresh thyme or parsley
Instructions
- Season meat: Pat pork chops dry. Sprinkle lightly with salt, pepper, and thyme (or Johnny’s seasoning).
- Sear meat: Heat 2 tbsp olive oil in a large skillet or Dutch oven over high heat. Sear pork chops on both sides until browned. Remove and set aside.
- Brown onions: In the same pan, reduce to medium heat. Add sliced onions and cook until golden and caramelized, about 10–12 minutes. Remove onions and set aside.
- Make gravy base: To the pan, add garlic powder, onion powder, salt, pepper, and sage. Stir 1–2 minutes until fragrant.
- Add flour: Sprinkle gluten-free flour into pan. Stir and cook for 1–2 minutes to remove raw taste.
- Whisk in broth: Slowly whisk in 5 cups beef broth until smooth and thickened into a gravy.
- Combine: Return onions and seared pork chops to the pan. Pour in an additional 1 cup beef broth. Stir to coat chops in gravy.
- Simmer: Cover with lid, reduce heat to low, and simmer gently for up to 2 hours, until pork is fork-tender. Stir occasionally and check gravy consistency—add a splash more broth if too thick.
- Taste & adjust: Season with extra salt, pepper, and thyme to taste.
- Serve: Spoon pork chops and onion gravy over mashed potatoes. Garnish with thyme sprigs or parsley.
- Prep Time: 10
- Cook Time: 120