Eosinophilic Esophagitis Friendly Smothered Pork Chops

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(26)

Eosinophilic Esophagitis Friendly Smothered Pork Chops

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Ingredients

4 servings

4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
⅓ cup all-purpose flour, divided
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp vegetable oil
1 large yellow onion, thinly sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups low-sodium chicken broth
1 tsp worcestershire sauce
1 tsp fresh thyme leaves

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the pork chops dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides of each chop evenly with the spice mixture, then dust each side lightly with about 3 tablespoons of the flour, shaking off any excess. Reserve the remaining flour for the gravy.
2
Heat the vegetable oil in a large (12-inch) skillet or Dutch oven over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on both sides. Transfer to a plate and set aside.

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