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  • Jefferson Adams

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

    Jefferson Adams
    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.

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    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

    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.


    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?

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  • 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.

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