Gluten Free Breaded Pork Chops

Gluten free cooks need options for breading and this is my go-to recipe. This recipe for gluten free Breaded Pork Chops follows the same 3-step process that most breaded recipes do. Plus, one extra step to ensure the final cornflake-breading sticks to the meat. Cornstarch helps with the browning and this makes a nice crunchy coating everyone will love and no one will guess is gluten free.

These chops are what I call an everyday meal. I'd serve them with any green vegetable, oven roasted potatoes and carrots or even leftover scalloped potatoes. I also like a green salad with homemade vinaigrette and if I don't feel like making a veg I'll just make that salad big.

Ingredients for Breading

I don't eat cereal but I do buy a cornflake-style one for this recipe. Buttermilk is another ingredient I don't always have in my fridge but it's worth buying and easy to use up in muffins, pancakes or other baked items. Don't stop reading, there is a substitute.

• Pork chops - I prefer boneless chops for this recipe.

• Cornstarch - Used twice in this recipe, it helps make the coating brown and crispy.

• Buttermilk tenderizes meat, adds moisture, and helps the breadcrumbs stick to it. I think it's worth buying.

• Gluten free cornflake-style cereal - The brands I see are Nestle's or Nature's Path. If this is a breakfast cereal you keep in your house then that's a bonus.

• Lemon wedges - This is a nice touch, typically served on schnitzel, and we love it on these chops.

See recipe card for complete ingredient list and exact amounts.

Instructions for Breading

Scoring the meat - Both scoring the meat and allowing a brief resting time 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.

3-Bowl Process for Breading - Once you've done this a few times you'll know what shallow bowls you like to use, and that the steps are dry/wet/dry. Set out a tray to put your breaded meat on and anyone can do this job.

Substitutions & Variations

Recipes vary the exact ingredients in every step of the typical breading process. Vary as you like and follow this same 3-steps for all the breaded dishes you want to make.

Pork chops - For schnitzel substitute boneless, center-cut pork loin chops or pork loin cutlet.

Cornstarch, - Tapioca starch would be the best substitute so just try it if you can't use cornstarch.

Gluten free cornflake-style cereal - I'm sure a similar cereal would work. Be careful grinding it to leave some texture, you don't want cereal dust.

Seasoning - This recipe just uses salt and pepper as seasoning. Add different spices in the first dry bowl of cornstarch to spice up your chops and add variety to your meals.

Buttermilk - Homemade sour milk is the substitute for buttermilk in any recipe. Commercial buttermilk is always better but never skip a recipe because you don't have it. Simply add 1 tablespoon of vinegar to a measuring cup, fill with any milk, stir and let sit for 5 minutes.

Freezing Tips

Yes, you can completely bread the chops and freeze them raw, being careful to keep them in a single layer so you don't disturb the breading. If possible lay a baking sheet in the freezer with the meat still on the cooling rack. Once frozen completely store in an airtight container in the portion sizes you are most likely to want. Label them!

I more often do this with chicken strips since they're small and can easily be cooked for a Chicken Caesar Salad or a small dinner before going out.

More Gluten Free Breading Recipes

This recipe is the exact one I use to make breaded chicken strips but like I said, gluten free cooks need options. Here are some more ideas for recipes that need breading.