The Best Gluten-Free Breaded Pork Chop Recipe

Breaded boneless pork chops are a fast, filling, delicious, and impressive meal. That’s why today we are sharing with you this gluten-free breaded pork chop recipe.

We paired this gluten-free breaded pork chop recipe with gluten-free pasta topped with our homemade pesto recipe. If you make extra pesto it pairs really well with the pork chops, as a sauce.

The Best Gluten-Free Breaded Pork Recipe

Ingredients:

• 6 boneless pork loin chops (or any boneless pork chop)

For The Breadcrumbs Mix

• 1 1/2 cups plain, gluten-free bread crumbs
• 1/2C Parmesan (optional)
• 3/4 tsp each of granulated onion, granulated garlic, salt, and black pepper
• 1/2 tsp fresh parsley
• 1/2 tsp basil paste or minced fresh basil
• 1 tsp baking powder

BREAD CRUMB TIP: When choosing a brand of gluten-free breadcrumbs, you want ones that are not pre-seasoned, and try not to use Panko. While I do enjoy Panko breadcrumbs, gluten-free breadcrumbs tend to get a lot saltier, after they are fried. So if you prefer Panko, you want to use a little less salt and cheese.

For The Egg Mix

• 2 large eggs
• 1/2 tsp fresh parsley
• 1/2 tsp basil
• 1/4 tsp each salt and pepper

For The Flour Mix

• 1/2 cup Robin Hood gluten-free all-purpose flour blend (or your preferred gluten-free all-purpose flour brand)
• 1/2 tsp each of black pepper, granulated garlic, granulated onion, and salt

For Frying

• Vegetable oil
• 1-2 cloves garlic

Directions:

For The Breadcrumbs

• Blitz parmesan cheese and breadcrumbs- into a fine, sand-like texture using a food processor.
• Pour half of the parmesan cheese and breadcrumbs into a shallow pie plate, pan, or bowl.
• Add the seasoning and herbs to the breadcrumbs left in the food processor and blitz again.
• Mix the two halves of breadcrumbs together, add the baking powder, and mix again.
• Set aside in the shallow dish.

Tip: You can make a larger batch of these breadcrumbs. If you make our gluten-free chicken cutlet recipe, it’s the same breadcrumb mixture. They keep well in the fridge or freezer. This also works with beef cutlets.

For The Egg Mix

• In a shallow pie plate, crack eggs
• Add the seasoning to the eggs, and beat well with a fork, or whisk until well combined.

For The Flour Mix

• In another shallow bowl, mix the flour, and seasonings together.
• Mix well, using another fork.

Breading The Pork Chops

• Dry the pork chops with a paper towel.
• Dip a pork chop into the flour mixture, covering it completely- shake off excess flour.
• Next, dip the floured pork chop in the egg mixture, covering it completely. Allow excess egg to drip off.
• Dredge the egg-covered pork chop through the breadcrumbs. Press the breadcrumbs in, so they adhere well.
• Shake off any excess breadcrumbs, and place the breaded pork chop on a clean plate.
• Repeat these steps with each pork chop.

For Frying The Pork Chops

• In a large frying pan, pour about 1/4 inch of oil into the bottom of the pan.
• Thickly slice 2 garlic cloves.
• Heat oil with garlic in it to flavour the oil. Do not let the garlic burn.
• When the oil shimmers or has reached 350°F remove the garlic.
• Gently, place the cutlets in the pan. Place them in an even layer; so they are not overlapping, in the pan. This could be 1-3 pork chops in the pan (depending on their size) at one time.
• Cover a large baking sheet with parchment paper.
• Turn oven to 300°.
• Fry the pork chops until they are all golden brown on both sides. Depending on the thickness, it could take 6-8 minutes to cook.
• Fry the remaining chops.
• Bake for about 10-15 minutes.
• Remove from oven and serve.

This gluten-free breaded pork chops recipe is a surprisingly fast dinner which you can whip up on a weeknight, but it is more than enough effort to wow guests.

The Best Gluten-Free Breaded Pork Chop Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 boneless pork loin chops (or any boneless pork chop)

For The Breadcrumbs Mix

• 1 1/2 cups plain, gluten-free bread crumbs (I use President’s Choice or Aurora brand)
• 1/2C Parmesan (optional)
• 3/4 tsp each of granulated onion, granulated garlic, salt, and black pepper
• 1/2 tsp fresh parsley
• 1/2 tsp basil paste or minced fresh basil
• 1 tsp baking powder

For The Egg Mix

• 2 large eggs
• 1/2 tsp fresh parsley
• 1/2 tsp basil
• 1/4 tsp each salt and pepper

For The Flour Mix

• 1/2 cup Robin Hood gluten-free all-purpose flour blend (or your preferred gluten-free all-purpose flour brand)
• 1/2 tsp each of black pepper, granulated garlic, granulated onion, and salt

For Frying

• Vegetable oil
• 1-2 cloves garlic

 

INSTRUCTIONS/NOTES/TIPS

For The Breadcrumbs Mix

• Blitz parmesan cheese and breadcrumbs- into a fine, sand-like texture using a food processor.
• Pour half of the parmesan cheese and breadcrumbs into a shallow pie plate, pan, or bowl.
• Add the seasoning and herbs to the breadcrumbs left in the food processor and blitz again.
• Mix the two halves of breadcrumbs together, add the baking powder, and mix again.
• Set aside in the shallow dish.
• Tip: You can make a larger batch of these breadcrumbs. If you make our gluten-free chicken cutlet recipe, it’s the same breadcrumb mixture. They keep well in the fridge or freezer. This also works with beef cutlets.

For The Egg Mix

• In a shallow pie plate, crack eggs
• Add the seasoning to the eggs, and beat well with a fork, or whisk until well combined.

For The Flour Mix

• In another shallow bowl, mix the flour, and seasonings together.
• Mix well, using another fork.

Breading The Pork Chops

• Dry the pork chops with a paper towel.
• Dip a pork chop into the flour mixture, covering it completely- shake off excess flour.
• Next, dip the floured pork chop in the egg mixture, covering it completely. Allow excess egg to drip off.
• Dredge the egg-covered pork chop through the breadcrumbs. Press the breadcrumbs in, so they adhere well.
• Shake off any excess breadcrumbs, and place the breaded pork chop on a clean plate.
• Repeat these steps with each pork chop.

For Frying The Pork Chops

• In a large frying pan, pour about 1/4 inch of oil into the bottom of the pan.
• Thickly slice 2 garlic cloves.
• Heat oil with garlic in it to flavour the oil. Do not let the garlic burn.
• When the oil shimmers or has reached 350°F remove the garlic.
• Gently, place the cutlets in the pan. Place them in an even layer; so they are not overlapping, in the pan. This could be 1-3 pork chops in the pan (depending on their size) at one time.
• Cover a large baking sheet with parchment paper.
• Turn oven to 300°.
• Fry the pork chops until they are all golden brown on both sides. Depending on the thickness, it could take 6-8 minutes to cook.
• Fry the remaining chops.
• Bake for about 10-15 minutes.
• Remove from oven and serve.

 

NOTES/TIPS

• BREAD CRUMB TIP: When choosing a brand of gluten-free breadcrumbs, you want ones that are not pre-seasoned, and try not to use Panko. While I do enjoy Panko breadcrumbs, gluten-free breadcrumbs tend to get a lot saltier, after they are fried. So if you prefer Panko, you want to use a little less salt and cheese.

Did You Try This Recipe or These Tips?

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