Pork chops with Mushroom Gravy and Homemade Gluten-Free Noodles

Pork chops with mushroom gravy over GF noodles

Pork chops with mushroom gravy over GF noodles

Today I wanted some comfort food, so I decided on pork chops with mushroom gravy over noodles. Back in the day, I would whip open a can of mushroom soup, pour it over the chops and when it was just about done cooking, I would boil egg noodles and pour it over those. I didn’t realize until I started making things from scratch, just how bland some foods are and just how unhealthy they can be for us.

Now that we can’t have dairy, cooking can be a bit more labor intensive, but so worth it. I’ve cooked for so long without gluten (and now dairy), that I’m getting really good at whipping up an all-from-scratch dinner like this in no time.

Today, I barely measured any ingredient, just eyeballed it and my husband said it tasted like something he would get at Cracker Barrel. I have to agree. It was beyond delicious. Hope you like it as much as we did. Enjoy!


1- package of thin pork chops, no bone ( my pack had 6 in it.)

2 cups- baby bella mushrooms, rinsed and sliced (I used 3/4 of a large container)

1/4 cup- butter (Smart Balance if you are dairy free)

1/4 cup – Gluten-free flour (I use Baker Josef’s Gluten Free Flour)

3/4 cup- organic vegetable broth

1 cup- unsweetened almond milk

2 cloves- garlic, pressed

onion powder- to taste

salt and pepper to taste


Saute’ your mushrooms in a few teaspoons of butter with the pressed garlic and generous sprinkle of onion powder.

While that’s cooking down, in a small sauce pan, add your 1/4 cup of butter and let that melt

Once melted, add in your 1/4 cup gluten-free flour and whisk until you get a roux (thick paste)

Whisk in your vegetable broth and milk and allow to thicken on medium heat

When mushrooms are reduced in size, add them into this thickened sauce and stir

Pour gravy/sauce mixture into the bottom of a heated crockpot and lay your chops on top

Stir the chops down into the sauce and cover

Cook on high for 3 hours (if using thin chops) longer if they are thick

Before chops are done you can make your noodles and set them aside with a lid on them

Ingredients: (GF Egg Noodles)

‘Approximately’ 2/3 cups+ of GF flour

1- egg

1 tsp. oil (any kind)

1 tsp.- water


In a large bowl, add your flour

Make a dent in the middle and add your egg, oil, and water

Mix well with a fork

Dough should be a bit crumbly in the bowl, but form a ball in your hands. You don’t want it too wet or too dry, you want it juuust right

Pour out onto floured surface and roll as thin as you’d like (but not too thin)

Boil in salted water that is boiling for about 5 minutes, drain

Add noodles back to the pot, add butter to keep from sticking

Plate noodles and place one chop on top and then a ladle of gravy/sauce.

Your noodles will be chewy and perfect. The homemade soup mixture is delicious; not too salty, with a true mushroom taste not bland like store bought canned soups and your chops should be fork tender and falling apart! YUM!

Next, devour!

Crockpot pork chops in mushroom gravy

Crockpot pork chops in mushroom gravy

GF flour with egg, oil and water

GF flour with egg, oil and water

Rolled and Cut dough

Rolled and Cut dough

Waiting to boil

Waiting to boil

Cooked GF egg noodles

Cooked GF egg noodles



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