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Easy Smothered Pork Chops with Gravy (Healthy Version)

These Bone-in Pork Chops with Gravy using a Creamy Mushroom Sauce are loaded incredible flavor! Juicy pork chops are pan seared to golden perfection, then smothered with a pork mushroom gravy.

This delicious pork chop recipe is a gluten-free, low-carb heathy take on everyone’s favorite Southern classic comfort food. Rather than cooking these bone-in pork chops in the oven, they are cooked on the stove top in a skillet.

Are you tired of dried out and tough pork chops? Then you are going to love this pork chops with gravy recipe! They are fall off the bone tender served with a decadent mushroom sauce. As a bonus, this recipe is not only super comforting and flavorful, but also healthy and low carb too!

Pork chops are often a go-to dinner option at my house because there are so many great ways to prepare them like these other 30 minute quick meals, Sheet Pan Pork Chops and these Grilled Stuffed Pork Chops!

But you may be wondering, “How can pork chops and mushroom sauce be healthy?” 

With this recipe, I am going to show you how you can make just a few substitutions to a traditional fried pork chops and gravy recipe and turn them into a guilt-free meal you can have on the dinner table in just 30 minutes!

Why We Love This Recipe

  • Simple ingredients: This recipe uses fresh ingredients you can easily find at any grocery store.
  • Quick dinner: These pork chops are elegant enough for serving guests, but they are quick enough you can have a hearty and delicious home cooked meal even on busy weeknights.
  • Delicious recipe: While they are amazing all alone, the Greek yogurt added to mushroom sauce makes it more like a rich and decadent gravy that sends the flavors of the pork chops right over the top.

What’s Needed to Make Pork Chops with Gravy

  • 3 T. extra virgin olive oil
  • 4 bone-in pork chops, approximately 1/2” thick, room temperature
  • Sea salt and freshly ground black pepper, to taste
  • 8 oz. white mushrooms, washed and sliced
  • 2 T. yellow onion, finely minced
  • 2 cloves garlic, peeled and minced
  • ¾ c. chicken broth or stock, preferably organic (you can also use beef broth)
  • ¼ c. half and half or heavy cream, room temperature
  • ¼ c. non-flavored, full-fat Greek yogurt, room temperature
  • 3 T. fresh parsley, stems removed and leaves finely chopped, divided

Optional: 1 t. ground arrowroot (to thicken sauce)

pork chops smothered with mushroom gravy with spring mix salad on white plate

How to Make Pork Chops with Mushroom Sauce

Heat oil in a large skillet (we use a cast iron skillet) over medium-high heat.

Season pork chops on each side with salt and pepper to taste. Place pork chops to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.

Deglaze the pan by adding the chicken stock or broth. Using a wooden spoon, scrape up the browned bits from the bottom of the pan.

Add the pork chops back to the skillet and reduce heat to low. If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking. 

Cover and cook for approximately 8-10 minutes or until chops are cooked through. The actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.

Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately. 

Why is This a Healthy Recipe?

It’s doesn’t take a whole lot to convert this recipe to a healthier version without compromising the flavor. Here is what I did:

  • This recipe uses olive oil instead of vegetable oil. Vegetable oil is a highly refined blend of neutral oils that’s high in pro-inflammatory fats and lacks micronutrients.

It’s not a healthy option for any diet. If you want to read more about why you should be using olive oil instead of vegetable oils, check out this Healthline Article.

  • The sauce/gravy is made using Greek yogurt instead of cream of chicken soup. Cream of chicken, mushroom or cream of anything that comes in a can is full of MSG and many other preservatives that are best avoided.

The yogurt mixes with the pan drippings to create a mouth-watering sauce.

  • A thicker sauce is optional by using arrowroot to thicken the sauce into a gravy like texture instead of using the traditional seasoned flour mixture that’s load with carbs.

What Can I Serve with Pork Chops?

You can serve these delicious pork chops with just about any of your favorite side dish recipes. They are always amazing with Mashed Potatoes or this quick and easy Instant Pot Rice recipe.

Or for low carb options, green beans, these Roasted Brussels Sprouts a simple green salad will go well to make this one really great meal.

Tips and Variations

  • If you are cooking thicker chops, it’s best to use a meat thermometer to ensure the pork chops are done but not over cooked. Pork chops are done when they read 145°F.
  • Mushroom and onions always go well together. For a rich onion gravy like sauce, you can add additional sautéed onions. Sauté a whole sliced yellow onion until caramelized. It will add a few more carbs so be sure to take that into account.
  • If you like spicy chops, season them with little chili powder or for even more heat cayenne pepper.
  • For best results, allow your pork chops to sit at room temperature for 30 minutes or so before you begin cooking. Unlike steak, you want the inside of the chops to cook ass evenly as the outside.

Can I use Boneless Pork Chops?

You sure can. Look for pork loin chops at grocery store. You can also wait until whole pork loins go on sale and have your butcher cut them into chops for you. Use what you need for this recipe and freeze the rest for later.

Can I make this Recipe in a Slow Cooker?

You certainly can! If you want to convert this recipe to slow cooker pork chops there are a couple of modifications, you will need to make:

First, you will want to use a boneless chop. The reason why is crock pot and instant pot pork chops cook until they are falling off the bone. And fishing around in the sauce for bones isn’t much fun. Boneless chops solve that issue!

Next thing, you want the pork chops to have a nice color. So, give them a good sear in a skillet before adding them to the slow cooker. It is an extra step, but it is so worth it.

Lastly, you may want to make extra sauce because when you are cooking them in the slow cooker, you want them almost covered.

Whether you decide to cook these healthy pork chops with gravy in the oven, skillet or slow cooker, everyone will love them!

pork chops with gravy and mushrooms with spring mix greens on white plate

Smothered Pork Chops with Gravy and Mushrooms

Published By Stephanie
Juicy pork chops are pan seared to golden perfection, then smothered with a pork mushroom gravy. This delicious pork chop recipe is a gluten-free, low-carb heathy take on everyone's favorite Southern classic comfort food.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 442 kcal

Ingredients
  

  • 3 T Extra Virgin Olive Oil
  • 4 bone-in pork chops approximately ½” thick, room temperature
  • sea salt and fresh ground pepper to taste
  • 8 oz white mushrooms washed and sliced
  • 2 T yellow onion finely minced
  • 2 cloves garlic peeled and minced
  • ¾ cup chicken stock or broth preferably organic, or beef broth
  • ¼ cup half and half or heavy cream, room temperature
  • ¼ cup Greek yogurt non-flavored, room temperature
  • 3 T Parsley stems removed and leaves finely chopped, divided
  • Optional: 1 t. ground arrowroot (to thicken sauce)

Instructions
 

  • Heat oil in a large skillet (we use a cast iron skillet) over medium-high heat.
  • Season pork chops on each side with salt and pepper to taste. Place pork chops to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.
  • Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
  • Deglaze the pan by adding the chicken stock or broth. Using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  • Add the pork chops back to the skillet and reduce heat to low. (If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.) 
  • Cover and cook for approximately 8-10 minutes or until chops are cooked through. The actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.
  • Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
  • To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately. 

Notes

If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.

Nutrition

Calories: 442kcalCarbohydrates: 6gProtein: 40gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 125mgSodium: 173mgPotassium: 876mgFiber: 1gSugar: 3gVitamin A: 319IUVitamin C: 6mgCalcium: 73mgIron: 2mg
Keyword low carb
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