Boneless Pork Chops with Red Sauce and Pasta

Pork Loin Recipe with Red Sauce and Pasta

We really like a good pork loin recipe here and even more so when they involve lean gluten-free pork chops with 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.


Boneless Pork Chops with Red Sauce and Pasta

Boneless Pork Chops with Red Sauce and Pasta

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.


Pork Chops with Red Sauce and Pasta

Cook Time: 30 minutes

Total Time: 30 minutes

Makes 4 servings


  • 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.



Visit these food parties to find this and many more delicious ideas for dinner:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

Vegetarian Mamma’s Gluten-Free Fridays

Cybele Pascal’s Allergy Friendly Friday




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  • Hi! you accidentally linked this up to my recipes menu on my blog. I deleted the link because that menu is just for my post :) Did you intend to link it up to my linky party? If so you are welcome to link it and anything else you have been working on up to the current party –

  • Thanks for linking up Pat! I appreciate it! Anything with pasta is great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week!

    Cindy from

    • Pat

      January 23, 2013

      Thank, Cindy! I really like the tweets and pins you do. See you Friday!


  • Miz Helen

    January 19, 2013

    Hi Pat,
    What a great meal, this looks so delicious and full of wonderful flavor! Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Pat

      January 19, 2013

      Thanks, Miz Helen. We’re having a warm (50-ish), sunny day here in Ohio, even if it is a little breezy :-) I hope you’re having a lovely weekend, too. See you next week!

  • Pat

    January 18, 2013

    Spaghetti squash would be so healthy! Do you steam it or roast it? I haven’t cooked any in a long time.

    • Susan

      January 27, 2013

      I have cut in half and placed cut side down to cook in microwave or conventional oven. It’s been a while, so I don’t remember cooking times.

      Making these pork chops tonight! Haven’t decided yet what to serve with. :-)

      • Pat

        January 27, 2013

        I’d love to hear the update on what your sides will be.

  • Susan

    January 18, 2013

    This sounds delicious. I’ve been looking for something new to do with pork chops; I think I will try this! Maybe I’ll try it with spaghetti squash to be super-healthy. :-)

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