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

    San Francisco Style Pork Chops (Gluten-Free)

    Jefferson Adams
    0
    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.

    Ingredients:

    • 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



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    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.

    0

    User Feedback

    Recommended Comments



    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 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat.
    Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup.
    Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup.
    This recipe equals to one can condensed cream of mushroom soup.
    Ingredients:
    5 tablespoons butter 2 cups diced fresh mushrooms, about ½...

    Jefferson Adams
    Celiac.com 10/22/2015 - Quinoa is one of those gluten-free grains that are packed with nutrients and fiber. But quinoa on its own can be a bit dull. This recipe features quinoa blended with garlic, onion, cumin, diced tomatoes spinach and beans, and stuffed into red bell peppers and roasted for a flavor-packed gluten-free vegetarian delight.
    Ingredients:
    16 ounces diced tomatoes, drained, with juice reserved 1 cup chicken broth 3/4 cup quinoa 3 red bell peppers, sliced lengthwise 14 ounces canned black beans, rinsed and drained 6 ounces fresh spinach, or more to taste 1 tablespoon olive oil 1 onion, finely chopped 3 cloves minced garlic...

    Jefferson Adams
    Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce.
    Ingredients:
    4 pork chops, bone-in 4-5 crushed garlic cloves 2-inch thumb of fresh ginger, sliced thin 1 teaspoon black pepper ¾ cup gluten-free soy sauce 1 cup fresh blood orange juice 1 tablespoon lard or bacon fat 3 tablespoons potato starch, for dredging chops ½ cup cream Directions:
    First, in a gallon Ziplock bag add th...

    Jefferson Adams
    Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious.
    Ingredients:
    6 lamb chops, about 1-inch thick 2 large garlic cloves, crushed 2 tablespoons extra-virgin olive oil 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves sea salt ground black pepper Directions:
    Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste.
    Rub the paste on both sides of the lamb chops and place...