Gluten-Free Pan-Seared Pork Chops

Ingredients

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• 1.5 lbs pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 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. 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. 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), or higher for your desired doneness. USDA recommends 145°F (63°C) plus a 3-minute rest, so let them rest under the foil in step 4 for at least 3 minutes.
4. 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. 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. 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. 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

• Let the chops sit at room temperature for 20 minutes before searing so they cook evenly.
• Pork chops are done at 145°F (63°C) plus a 3-minute rest. Check the thickest part with a thermometer before taking them out of the pan.
• Cut a few slits in the fat along the edge of each chop so they don't curl in the hot pan.

Common questions