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5 from 4 votes

Smothered Pork Chops

Juicy Smothered Pork Chops seared and cooked in a creamy mushroom and onion gravy that is not only delicious, but a super easy dinner. Serve over creamy cauliflower mash to make a complete meal. Whole30, Keto, Paleo and Gluten Free!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Keto, Whole30
Diet: Gluten Free
Keyword: Keto Recipes, Pork Chop Recipes, Pork Chops with Gravy, Smothered Pork Chops, Whole30 Recipes
Method: Oven/Stovetop
Servings: 5
Author: Ashley McCrary


  • 5 boneless loin chops 1 1/2- 2 inch thick
  • 1 1/2 cup mushrooms sliced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil divided
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp ghee
  • 1/2 tsp xanthan gum*
  • 2 cups chicken broth
  • 3 tbsp canned coconut milk unsweetened
  • Additional salt and pepper as needed
  • Fresh parsley for garnish


  • Preheat oven to 350 degrees. Heat a cast iron skillet over medium-high heat. Bring pork chops to room temp by allowing them to sit out for 15 minutes. 
  • Tenderize each pork chop by piercing each side of the pork chops multiple times with a fork. Make sure the pierce marks are distributed evenly among each side.
  • Season the pork chops on both side generously with salt and pepper.
  • Add the olive oil to the cast iron and sear the chops for 3 to 4 minutes per side over high heat.
  • Transfer the cast iron skillet to the preheated 350F oven. Cook until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.
  • Remove the cast iron from the oven and place on the stove. Carefully remove the pork chops to a large plate and set to the side. 
  • Add in 1 tbsp olive oil, minced garlic, onion, and mushrooms and saute for 5-6 minutes or until mushrooms and onions are soft. 
  • Add in the ghee and any additional salt/pepper if desired. 
  • Pour in the chicken broth and coconut milk and bring to a simmer.
  • Add in the xanthan gum and whisk until the sauce becomes thicker. 
  • Return the cooked pork chops to the gravy and allow to cook together another 2 minutes or so on low heat. 
  • Enjoy! 


  • Sub 1 1/2 tsp of tapioca flour dissolved in 1 tbsp water for the xantham gum.
  • If you don't have a cast iron skillet, feel free to sear the pork chops in a pan of choice then transfer to a 9x13 pan to cook in the oven. 
  • Cover and store leftovers in the fridge for 3-4 days. 


Calories: 267kcal | Carbohydrates: 5g | Protein: 25g | Fat: 16g | Cholesterol: 78.5mg | Sodium: 446mg | Fiber: 1g | Sugar: 2g