Braised Pork Loin Chops with Green Onion Are Gluten-Free and Paleo
The flavors of pork chops and green onion work together so that this easy recipe hardly needs much else. We like these braised chops often, so it’s a good thing the boneless pork loin is so lean and quick to cook. When my family asks, “How long till supper is ready?” — I can tell them this will be ready soon!
It can be on the table in less than 30 minutes. That makes a great weeknight supper, but it tastes good enough for guests, too. Match it with a side dish of asparagus or green beans and possibly some potatoes for a well-rounded, easy meal.
The pan juices are delicious when spooned over the pork and maybe some potatoes, too. If you want to thicken the juices for a gravy, that’s easy to do with some sweet rice flour or potato starch. Either way, whether you serve pan juices or thickened gravy, these gluten-free pork chops make a flavorful meal for any day of the week.
- 2 Pounds Boneless Pork Loin Chops, 3/4" thick
- 1 Tablespoon Oil
- 1 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1 Cup Water, or as needed
- 1/2 Teaspoon Minced Garlic
- 1 Teaspoon Chopped Parsley
- 1 1/2 Cups Celery, Diced
- 1 Cup Green Onion, White and Green, Chopped
- Optional, to Thicken Gravy:
- 2 Tablespoons Sweet Rice Flour, or Potato Starch, for optional thickened gravy
Brown boneless pork chops over medium heat for 3-4 minutes on each side.
Add about 1 cup of water, not enough to cover.
Add remaining ingredients except for optional sweet rice flour or potato starch and second amount of water.
Cover tightly; cook over low heat for about 5 minutes.
If thickened gravy is desired:
Remove cooked meat to a plate and keep warm.
Measure pan juices and add enough hot water to make about 1 cup total.
To thicken gravy, stir in rice flour or potato starch to the liquid in the pan. Keep stirring until it bubbles.
Return pork chops to pan, turning pork to coat.
Heat while stirring, until gravy returns to boil.
From this USDA website you can find this Safe Cooking Chart for Fresh Pork
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. This is one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free, nut-free and refined sugar-free. If served "au jus" it will also be whole foods and suitable for a low-carb or a paleo diet.
Would you like to find out more about how you too can eat and live gluten-free? If you would, check out my latest book by clicking the book cover below. It’s easier than you think :-)!
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