Pork Chops with Red Sauce and Pasta
We really like pork chop recipes here and even more so when they involve lean gluten-free pork, red sauce and pasta. I like cooking these Boneless Pork Loin Chops because they are so lean and they cook quickly. First they are browned in the skillet, and their flavor then combines with the sauce and the seasonings to make a delicious, nutritious meal for everyone.
Pasta is my husband’s favorite with these pork chops, but sometimes I use cabbage or cauliflower for my plateful for more of a low carb meal. This is one of those easy gluten-free recipes that I could serve once a month or more without hearing complaints. I like it even better since it can easily be a 30 minute meal. With a simple side dish like a tossed salad or some steamed broccoli or green beans, this would make a meal I’d be happy to serve guests.
About the red sauce – I use a bottled pasta sauce that is my husband’s favorite. It is gluten-free and easy to find, so I’m happy to serve him that. For my own serving I often add more seasonings. When we have guests, we sometimes have two pots of sauce seasoned from mild in one to zesty in the other. There are many brands that are gluten-free, like this one, so read the label or check with the manufacturer and find one that you enjoy.
- 4 Boneless Pork Loin Chops (not thick-cut, or they’ll take longer to cook)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper, freshly ground
- 2 Tablespoons Sweet Rice Flour, or more if needed (optional)
- 2 Teaspoons Olive Oil, or Grapeseed Oil
- 1/2 cup water or stock
- Optional Seasonings, More or Less to Your Taste:
- 1 Clove Garlic, minced
- 1 Small Onion, sliced or quartered
- ¼ cup Red Wine or Red Cooking Wine
- 1/2 Teaspoon Red Pepper Flakes
- 1 Quart Red Sauce for Pasta, Gluten-Free, your favorite flavor, like Ragu, Classico or Bertolli
- 1 Pound Spaghetti or other Pasta, Gluten-Free (uncooked weight) like Tinkyada
Start the pasta cooking according to the manufacturer’s directions.
Sprinkle both sides of the pork with salt and pepper.
Dust with sweet rice flour. This is optional -- it gives a better appearance and a slightly thickened sauce, but it is not essential.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the pork; cook about 5 minutes or until lightly browned.
Turn the pork and add any optional seasonings you may want.
Cook another 5 minutes until lightly browned on both sides.
Add 1/4 to 1/2 cup water or stock.
Cover and cook another 5 minutes or until meat is done (no pink in center, juices run clear). (The internal temperature should be 145 degrees F.)
Turn the heat down a little if the meat browns too fast.
Add the red sauce, reduce the heat, cover and simmer for a few minutes longer.
Serve over pasta.
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This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease (coeliac), 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 egg-free, low-carb and nut-free.
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