Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Grilled Honey-Garlic Pork Chops (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    These great gluten-free pork chops are tasty and easy to make.

    Grilled Honey-Garlic Pork Chops (Gluten-Free) - Photo: CC--J. Wynia
    Caption: Photo: CC--J. Wynia

    Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal.

    Ingredients:
    6 pork chops
    ½ cup ketchup
    3 tablespoons honey
    3 tablespoons gluten-free soy sauce
    3 cloves garlic, crushed

    Celiac.com Sponsor (A12):
    Directions:
    Lightly oil the grill grate, and heat to medium high.

    In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic.

    Place the chops on the hot grill, and lightly sear them on both sides.

    Lightly brush glaze onto each side of the chops as they cook.

    Grill until no longer pink in the center, about 6-8 minutes per side.

    Serve with your favorite sides.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe comes to us from Jay Berger.
    For the glaze:
    2 ounces favorite oil
    1 large onion, chopped
    4 cloves garlic, chopped
    1 chipotle pepper, chopped (usually find dried in produce section or canned
    in Mexican section, med. hot)
    1 arbol chili, stem removed (usually find dried in produce section)
    1 tablespoon cracked black pepper
    2 tablespoon Worcestershire sauce
    2 cups orange juice
    2 cups Gluten-free Casein-free barbecue sauce
    6 dashes Tabasco style hot sauce
    2 lemons juiced
    Kosher salt to taste
    For the pork loin:
    3 pounds pork loin
    4 tablespoons olive oil
    2 tablespoons kosher salt
    2 tablespoons cracked black pepper
    Preheat oven to 350 degrees.
    For the glaze: In a small saucepot...
    Scott Adams
    This recipe comes to us from Jan Ryan.
    Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
    In heavy saucepan, heat on medium:
    1 Tbsp. Margarine
    Add, and sauté for 1 minute:
    1 cup diced fresh mushrooms (approx. ¼ lb.)
    Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
    Heat, in same saucepan:
    4 Tbsp. Margarine
    ½ cup evaporated milk
    ½ cup milk (I used 2 percent to cut down on fat)
    Stir in these spices:
    ½ tsp. dried onion flakes
    1 pinch celery seed
    1 pinch garlic powder
    ¼ tsp. salt
    1/8 tsp. pepper
    Make...
    Scott Adams
    This recipe comes to us from Jay Berger
    1 ½ tablespoons olive oil
    ¼ teaspoon dried hot pepper flakes
    1 garlic clove, minced
    3 tablespoons thinly sliced scallion including the green part
    1 teaspoon dried rosemary, crumbled
    ½ cup fresh Gluten-free Casein-free bread crumbs
    Salt and pepper to taste
    1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
    Watercress sprigs for garnish, if desired
    In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to ...
    Scott Adams
    This recipe comes from “Floridian” in the Open Original Shared Link. Ingredients:
    1 cut up chicken
    7 oz. turkey sausage
    1 cup chopped onions
    1 cup chopped bell pepper
    ¼ cup parsley
    12 cups water
    5 tablespoons roux
    3 tablespoons cooking oil
    Season salt (to taste)
    Black pepper (to taste)
    1 cup gluten free flour
    Directions:
    Roux: Place gluten free flour into cast iron skillet and cook over medium heat. Stir constantly, until flour is a dark brown.
    Season chicken on both sides. Put cooking oil on bottom of iron pot. Brown chicken on both sides at medium heat. Take chicken pieces out of pot when browned and set aside. Drain cooking oil from pot leaving very little to coat the bottom. Add onions and bell pepper to pot and ...

  • Recent Activity

    1. NoGlutenCooties
      - NoGlutenCooties replied to NoGlutenCooties's topic in Gluten-Free Restaurants
      2

      gluten-free in Wilmington, DE

      Thanks Scott. That's why I was hoping for a recommendation of a place known to be safe. Jenny
    2. jeriM
      - jeriM replied to jeriM's topic in Related Issues & Disorders
      2

      Can Celiac flares affect my eyes?

      Thank you so much. It helps just knowing there is a connection and it's not my imagination. I am seeking help from a nutritionist and will talk to my PC about inflammation marker testing - thank you. During one flare I went to see an ophthalmologist because my symptoms were so severe. He didn't draw any connection but just said that my eyes were extremely...
    3. Zuma888
      - Zuma888 replied to Zuma888's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      How to interpret my genetic test results

      Thank you so much for your response! Does this mean that each of my parents on their own may not have HLA-DQ8 but combined together gave me HLA-DQ8?
    4. Scott Adams
      - Scott Adams replied to Vickey Matteson's topic in Related Issues & Disorders
      2

      Upset stomach

      Any chance you are getting traces of gluten in your diet? This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
    5. Scott Adams
      - Scott Adams replied to Zuma888's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      How to interpret my genetic test results

      Your interpretation is on the right track! Based on your results, you do have one of the genetic markers associated with celiac risk—HLA-DQ8—which means you inherited DQA1*03 from one parent and DQB1*0302 from the other. These two alleles together form the HLA-DQ8 haplotype, so having both confirms the DQ8 positivity (not just one alone). Since you’re ...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,136
    • Most Online (within 30 mins)
      7,748
    Pgetha
    Newest Member
    Pgetha
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • BlakeAlex
      4
      Symptoms - Ulcers & Cough

      By BlakeAlex
      Started

    • Natosha
      7
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By Natosha
      Started

    • Stephanie Wakeman
      11
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Stephanie Wakeman
      Started

    • MagsM
      18
      Inflammation and Menier’s disease link?

      By MagsM
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...