Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Grilled Honey-Garlic Pork Chops (Gluten-Free)

    Jefferson Adams

    By Jefferson Adams •

    0
    Reviewed and edited by a celiac disease expert.

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


    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):




    Celiac.com Sponsor (A12-m):



    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.

    0
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

    ×

  • Join eNewsletter

  • 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, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • 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
    ...
    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 th...
    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 s...
    Scott Adams
    This recipe comes from “Floridian” in the Gluten-Free Forum. 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...