Pan-Grilled Pork Chops, lightly seasoned and golden-browned, always entice me with their aroma, and since they’re boneless, they cook fast to make a gluten-free dinner that everyone enjoys.
The pan juices are flavorful and work well to spoon over the chops when served. If you don’t thicken the gravy, this is a great gluten-free and low-carb dish.
If you like, you can thicken the juices to make delicious, very lean, gluten-free pork chop gravy. It may taste rich, but this meal is ideal for a lean, gluten-free diet or paleo diet.
I like to use this for a gluten-free meal that can be on the table in about 15 minutes.
Pan-Grilled Pork Chops for a Quick Gluten-Free Meal
- 1 Pound Boneless Pork Chops, cut 1/2″ to 3/4″thick
- 1 Teaspoon Oil
- 1 1/2 Teaspoons Seasoned Salt (or GF Onion Soup Mix, or other seasonings like salt, pepper, onion salt, garlic salt, celery salt, etc…) to taste
- 1/2 Cup Water, to deglaze pan, or make gravy
- Cup Pan Juices Combined With Water
- 2 Tablespoons Sweet Rice Flour
- 1/4 Teaspoon Salt, to taste
Spread oil in bottom of a heavy-bottomed skillet.
Season with seasoned salt, gluten-free onion soup mix or with your choice of seasonings (salt, pepper, onion salt, garlic salt, celery salt…).
Place pork in pan over medium heat.
Cook for about 3-4 minutes. Turn.
Continue cooking until tender and cooked through, so that an instant-read thermometer registers 145 °F.
Remove chops to plate and keep warm.
Add water to deglaze skillet, then pour over chops for a delicious low-carb dish, or use make gravy as follows.
Mix sweet rice flour with the liquid and stir into pan.
Add more hot water a tablespoon or two at a time if needed to adjust thickness.
Season to taste.
Here is a useful chart that is based upon Guidelines From the USDA. The original link took you to a page which contained the chart. They have replaced the chart with a PDF which should contain the information. I believe the chart to be correct but, please, before you use it, verify that I have recorded the information from the USDA correctly!
|IN SKILLET ON
|Loin Chops or Cutlets||¼-inch or ¾-inch||3-4 minutes or 7-8 minutes||145 °F and allow to rest for at least 3 minutes|
|Tenderloin Medallions||¼ to ½-inch||4 to 8 minutes||—|
|Ground Pork Patties||½ inch||8 to 10 minutes||160 °F|
The above link also has much other information about cooking pork safely.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free, low-carb (without the thickened gravy), nut-free, paleo and refined sugar-free.
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