Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Pork Chops with Creamy Mustard Chive Sauce (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.

    Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Photo: CC--ChristopherIngredients:

    • 4 large boneless pork chops, extra thick
    • ½ cup chicken broth
    • 2 tablespoons olive oil
    • 3 tablespoons butter
    • 3 tablespoons chopped chives
    • 1 teaspoon fresh lime juice
    • 3 tablespoons brandy
    • 3 tablespoons chopped fresh Italian parsley
    • 2½ tablespoons Dijon mustard
    • 1 teaspoon sugar
    • 1¼ teaspoon salt
    • 1 teaspoon fresh coarse ground black pepper

    Directions:
    Heat oven to 350 degrees F.

    Sprinkle pork chops with with salt and pepper.

    Heat 1 tablespoon each oil and butter in large skillet.

    Brown chops quickly over high heat on each side.

    Remove skillet from heat.

    Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so.

    Put the skillet back on the heat.

    In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds.

    Whisk in broth. Whisk in remaining butter and oil.

    Cook, stirring until sauce is smooth.

    Remove sauce from heat.

    Plate the finished pork chops and pour sauce over each one.

    Serve immediately. Add rice and salad for a great gluten-free meal.

    0

    User Feedback

    Recommended Comments

    GMOs have been indicated as a possible source of the increased incidence of celiac disease. Just about all pork today is from GMO-fed hogs.

    If you are eating pork, make sure it's from non-GMO-fed animals.

    What does your comment have to do with gluten-free eating?

    Share this comment


    Link to comment
    Share on other sites

    Join eNewsletter



    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.


  • About Me

    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

    Jefferson Adams
    Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.
    This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen.
    You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream.
    Ingredients:
    4 wild salmon fillets, 6-8 ounces each 1 cu...