Pork chops always sound like old-timey food to me. I don’t know why. They shouldn’t. Pork is a great lean meat and I think it’s time it got a snazzy new image. And recipes like this one for gluten-free pork chops with pan sauce and parsley rice is the perfect recipe to do just that.
This recipe takes a perennial favourite to another level with a pan sauce that will make you forget apple sauce and pork chops ever met. And the parsley rice is the perfect accompaniment to both the pork chop and the pan sauce.
Gluten-Free Pork Chops with Pan Sauce and Parsley Rice:
Ingredients:
- 1 tbs oil
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 tbs salt
- 3/4 tbs pepper
- 1/2 tbs granulated onion
- 1/2 tbs granulated garlic
- 4 pork chops
- 1 Tbs butter or non-dairy alternative
- 3 C minute rice
- 1 3/4 C onion soup base or vegetable stock.
- 3 Tbs parsley paste or 1/4 C chopped parsley
- 1 Tsp cornstarch
- 1 Tbs water
- 1/4 C butter or nondairy alternative
- Salt and pepper to taste
Directions:
- Heat oven to 350°F.
- Mix your spice rub: salt, pepper, granulated onion, and granulated garlic. Season both sides of all four pork chops.
- Heat 1 tbsp of oil in your pan.
- Sear both sides of the pork until brown, 2-3 minutes per aside. You aren’t cooking them through yet. Know that you may need to work in multiple batches depending on the size of your pan and the number of pork chops. Don’t overcrowd your pan.
- Once your pork is seared, place it in a 9×13 glass baking dish – it is okay if they touch or overlap.
- Mince shallot and garlic.
- In the pan, you seared the pork in, and heat 1 tbsp butter.
- Sauté shallots. When shallots are 2/3 cooked, add in the garlic and stir until fragrant.
- Season with a pinch of leftover seasoning mix (if you have it). Or just some salt and pepper.
- Deglaze pan with onion soup mix or vegetable stock- stir well.
- Let it simmer for a few minutes
- Dissolve cornstarch in water in a measuring cup or small bowl.
- Whisk your cornstarch slurry into the bubbling sauce.
- Taste and season sauce if needed.
- When the sauce is to your liking pour it into a glass baking dish over the top of the pork chops.
- Cover pan with parchment and foil.
- Let cook in the oven covered for 10 min.
- Then cook uncovered for 10 more minutes or until pork is at least 145°F.
- While pork is cooking make 3 cups of minute rice.
- Once the rice is cooked, add in butter, chopped fresh parsley, salt, and pepper.
- Taste and season again if necessary.
- Serve pork with rice topped with sauce.
Tips:
- You can serve this meal along with your favourite hot vegetable. I made frozen green beans tossed with butter, salt, and pepper. The dish would be great paired with spinach, broccoli, or any mixed vegetable medley.
- I use granulated onion and garlic as I prefer it over its powdered counterparts. Also, I think the granulated version packs more flavour. You can substitute between the two easily, depending on what you have, on hand.
Our gluten-free pork chops with pan sauce and parsley rice is a dish you’ll be adding to your regular recipe rotation. This is one of those recipes that will have people thinking you spent a lot more time cooking than you did making dinner.
Stay safe, keep well, and be kind to yourself and others.
You can serve this meal along with your favourite hot vegetable. I made frozen green beans tossed with butter, salt, and pepper. The dish would be great paired with spinach, broccoli, or any mixed vegetable medley. I use granulated onion and garlic as I prefer it over their powdered counterparts. Also, I think the granulated version packs more flavour. You can substitute between the two easily, depending on what you have, on hand.
Ingredients
INSTRUCTIONS/NOTES/TIPS
NOTES/TIPS
