Gluten-Free Pan-Seared Pork Chops
By the Gluten Free Recipes team ·
Tender, juicy pork chops are pan-seared to a perfect golden-brown and coated in a savory, glossy sauce. This quick and easy dish offers a delightful balance of savory and aromatic flavors, making it a weeknight winner.
At a glance: This easy dinner recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 8 ingredients — including pork chops, olive oil, garlic — and walks through 7 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pan-Seared Pork Chops: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Pan-Seared Pork Chops: This recipe is naturally gluten-free by using certified gluten-free stock and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs pork chops (about 1-inch thick)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Pat the pork chops thoroughly dry with paper towels, then season them generously on both sides with salt and black pepper. This step is crucial for achieving a beautiful sear and ensuring the pork is flavorful throughout.
- 2
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers. You want the pan to be hot enough to create a good crust on the pork chops.
- 3
Carefully place the seasoned pork chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear for about 4-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C) for medium-rare or higher for your desired doneness.
- 4
Remove the seared pork chops from the skillet and set them aside on a plate, tented loosely with foil to keep warm. Pour off any excess fat from the pan, leaving about 1 tablespoon behind.
- 5
Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and GF tamari (or coconut aminos), scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.
- 6
In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes, or until the sauce has thickened to a glossy consistency.
- 7
Return the seared pork chops to the skillet, nestling them into the thickened sauce. Spoon the sauce over the pork chops and let them simmer gently for another 2-3 minutes to warm through and absorb the flavors. Serve immediately, spooning extra sauce over the top, perhaps alongside rice or gluten-free pasta.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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