Gluten-Free Succulent Pork Chops with Creamy Herb Sauce
Treat your taste buds to the ultimate comfort food experience with these Gluten-Free Succulent Pork Chops with Creamy Herb Sauce. Perfectly seasoned bone-in pork chops are seared to golden perfection, then enveloped in a rich, velvety sauce infused with garlic, fresh parsley, thyme, and a hint of Dijon mustard. This gluten-free recipe features a skillet-to-table cooking technique, enhancing flavors while keeping prep simple and efficient—ready in just 40 minutes. The creamy herb sauce, thickened with a gluten-free slurry, offers a luxurious complement to the juicy pork chops, creating a restaurant-quality dish that's ideal for weeknight dinners or special occasions. Serve with your favorite gluten-free sides, and watch this savory masterpiece earn a spot in your regular rotation!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth (gluten-free)
- 0.75 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, add the pork chops and sear for 4-5 minutes on each side, or until golden brown. Transfer the pork chops to a plate and cover with foil to keep warm.
Reduce the heat to medium. In the same skillet, add the unsalted butter and minced garlic. Sauté for 1 minute, or until fragrant.
Pour in the gluten-free chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the broth simmer for 2 minutes.
Stir in the heavy cream, Dijon mustard, chopped parsley, and thyme. Let the sauce simmer gently for 3-4 minutes.
In a small bowl, mix the cornstarch with water to form a slurry. Slowly whisk the slurry into the sauce to thicken it to your desired consistency.
Return the pork chops to the skillet, spooning the creamy herb sauce over them. Cover and cook for another 5-7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Garnish with extra fresh parsley if desired and serve the pork chops hot with your favorite gluten-free side dish.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
