Gluten Free Fried Pork Chops
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We eat a lot of pork, so to say we were excited when I perfected my gluten free fried pork chop recipe would be a huge understatement!
This is a perfect recipe for a busy weeknight because it is quick, easy and made from staple ingredients! (Although, let’s be real - what’s a weeknight anymore??) Plus, it pairs well with all sorts of side dishes!
Notes
Slicing the pork chops into thin cutlets is a game changer in both cooking time and end result.
Our local Trader Joe’s offers boneless pork chops in packs of 3, but you could easily double this recipe if cooking more!
Why use Gluten Free 1-to-1 Baking Flour? While Bob’s Red Mill also offers a great all purpose gluten free flour, it contains ingredients derived from legumes and therefore isn’t a good fit for Darrell. I love how versatile Bob’s Red Mill Gluten Free 1-to-1 Baking Flour has proven to be in a number of recipes. It’s become a staple in our home!
Scroll down for the recipe!
Ingredients
3 boneless pork chops
2 eggs
Salt and pepper, to taste
3 tablespoons olive oil
1/2 tablespoon All-Purpose Seasoing (I used Goya Adobo All-Purpose Seasoning with Pepper)
Directions
Slice pork chops into 6 total thin cutlets. Use a meat tenderizer to tenderize each cutlet.
In a small bowl, beat two eggs. Add a pinch of salt and pepper.
In a separate shallow bowl, mix flour and seasoning.
Heat olive oil in a skillet over medium heat.
Dip cutlets in the egg mixture one at a time and then coat with flour mixture. Transfer cutlets to skillet.
Once cutlets begin to brown, flip. Continue to flip them until they are fully cooked and crisp. Use a meat thermometer if helpful! Cooking the pork chops will only take a few minutes so watch carefully.
If you want to get creative, you can swap out the all purpose seasoning for your own seasoning concoction!
I’d love to hear if you try my recipe!!
Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.