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Step 1
Place pork chops on a cutting board and use a meat mallet to pound the pork chops to ½ inch thick. This helps tenderize the meat. Salt and pepper each pork chop.
Step 2
In a shallow dish, mix the gluten-free flour, garlic powder, paprika, salt, pepper, and thyme together. Heat the oil in a large skillet over medium-high heat. Dip the pork chops in the flour mixture, coating both sides, then add the chops to the skillet. Save the flour mixture for later. Cook for 3 minutes on each side, and then move the chops to a 9 x 13 baking pan and set aside.
Step 3
Reduce the heat to medium and add the sliced onions to the skillet. Stir occasionally and let them cook for 7-8 minutes until translucent, and then add minced garlic and cook for 1 more minute.
Step 4
Stir in the reserved flour mixture and cook for 3 minutes, stirring frequently. Then, slowly stir in the chicken broth and bring to a low boil.
Step 5
Next, carefully pour the onion gravy over the pork chops in the casserole dish. Cover with foil and place in the oven, and bake for 30 minutes at 350°.
Step 6
Serve the pork chops with the gravy spooned over the top.