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  • Jefferson Adams

    San Francisco Style Pork Chops (Gluten-Free)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      A simple soy-based sauce makes a tasty, stand-out pork chop.

    Soy sauce, brown sugar and beef broth amke a great sauce for pork chops. Photo: CC--Jun Seita
    Caption: Soy sauce, brown sugar and beef broth amke a great sauce for pork chops. Photo: CC--Jun Seita

    Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please.


    • 4 boneless pork chops, trimmed
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • ¼ cup gluten-free beef broth
    • ¼ cup gluten-free soy sauce
    • 2 tablespoons brown sugar
    • 2 teaspoons vegetable oil
    • ¼ teaspoon red pepper flakes
    • 2 teaspoons cornstarch
    • Black pepper, to taste

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    Heat 1 tablespoon vegetable oil in a skillet over medium heat.

    Brown chops in hot pan for about 5 minutes on each side.

    Remove browned chops to a plate.

    Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant.

    Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved.

    Return pork chops to skillet and pour soy sauce mixture over the chops.

    Bring sauce to a boil, cover skillet, and reduce heat to low.

    Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking.

    Transfer chops to a serving platter.

    Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens.

    Pour sauce over chops to serve. Top with black pepper as desired.


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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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