Gluten free cooks need options for breading. These gluten free Breaded Pork Chops are made with a gluten free cornflake-type cereal and are nice and crunchy. This recipe is my 'go to' breading for pork chops, pork tenderloin slices, chicken strips and the first one I think of when I'm breading something new.
For more on breading check out this post, Gluten Free Breading Help.
Ingredients
In this recipe the final crumb coating is cornstarch and crushed cornflakes. If this is a cereal you keep in your house consider it a bonus. There are several brands available like Nestle's or Nature's Path.
- pork loin chops
- cornstarch
- buttermilk
- Dijon mustard
- garlic
- gluten free cornflake style cereal
- cornstarch
- lemon
See recipe card for exact amounts.
Instructions
Both scoring the meat and allowing it to rest for ten minutes after coating the chops helps the breading stick to them. In a pinch you can skip those two steps, the breading won't stick to the meat as well, but it will still taste great. I know because I’ve done it, more than once.
The usual rule for breading food goes like this - DRY / WET / DRY. You start with meat or fish and dip it in something DRY (like cornstarch). Then it goes into a WET mixture (usually eggs, cream or buttermilk), and finally into the DRY mixture (bread crumbs, ground nuts or crushed cereal).
Prep Once, Eat Twice
When I make the breading (bowl #3 DRY MIX) I want enough for two meals. If I have all the ingredients I will do this intentionally. Don't miss the important step of properly labeling the extra dry mix.
If I'm really keen, I'll bread enough food for two meals. That might be a double batch for the freezer, extra pork chops or maybe chicken filets. I've frozen both with great success.
By doing a little extra prep once, you get to eat twice for that effort. You only need to pull out, measure ingredients and clean up once so it's a great strategy when it works.
Top Tip
This recipe was adapted to be gluten free from American’s Test Kitchen. I appreciate their diligent work perfecting recipes and sharing what makes each recipe work.
If you're new to gluten free cooking and looking for a fabulous resource I highly recommend any of their gluten free cookbooks.
Gluten Free Breaded Pork Chops
Ingredients
- 8 center-cut pork loin chops boneless or bone-in, ½ to ¾ inch thick
BOWL #1 - DRY
- ⅓ cup cornstarch
- salt and pepper
BOWL #2 - WET
- 1 cup buttermilk
- 2 tablespoon Dijon mustard
- 1 garlic clove , minced
BOWL #3 - DRY
- 3 cups gluten free cornflake style cereal
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
SERVING
- 1 lemon , cut in wedges
Instructions
- Prepare baking sheet with wire rack to rest meat on before cooking.
- Prepare 3 shallow bowls as follows for the assembly line breading process.
- Bowl #1 - Combine cornstarch, salt and pepper.
- Bowl #2 - Combine buttermilk, Dijon mustard and garlic.
- Bowl #3 - In a food processor add cornflakes, cornstarch, salt and pepper. Process until cornflakes are finely ground, about 10 seconds. Transfer to bowl.
- Lightly score pork chops with a sharp knife, 2 or 3 cuts into the meat in one direction then 2 or 3 cuts in the opposite direction (cut about ⅛ inch into the meat).Repeat on the other side.
- Sprinkle chops with salt and pepper
- Create an assembly line with bowls 1, 2 and 3. Set meat on the left of the bowls, and the baking sheet with wire rack on the right.
- Dredge chops in bowl #1.
- Dip into bowl #2. Use tongs to remove the meat, allowing liquid to drip off before placing it into bowl #3. Turn to cover both sides with breading.
- Set breaded chops on wire rack, rest for 10 minutes.
- Heat oil in frying pan. Fry the pork chops until golden on both sides, approximately 5 minutes per side. Turn heat down and continue frying until cooked through or finish in 350°F oven if desired.
- Serve with lemon wedges.
Nutrition
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