This is an easy recipe for tender, gluten-free breaded pork chops that are…. oh, so good and quickly made. I am using a fusion of ingredients from American, Caribbean and Asian cuisines you can find at most supermarkets. These gluten-free breaded pork chops reheat very well and make a perfect pairing for a variety of vegetables, starches and legumes. This recipe can also be used to make gluten-free breaded chicken tenders.
I like gluten-free breaded pork chops using the rice/tapioca flour combination, because the flour is fine and very lightly coats the meat, avoiding that heavily breaded taste. Have your side dishes ready once you start frying, because these will be ready pronto!
- 1 lb. thinly cut pork chops (no more than ½ inch thickness)
- ½ cup gluten-free flour (or a combination of rice and tapioca flours)
- 1 tea-spoon of salt
- 1 tea-spoon of black pepper
- 1 table-spoon ground annatto seeds, achiote or bija (for color)
- 1 tea-spoon dry cilantro or oregano flakes
- 1 beaten egg
- 2 table spoons soy sauce
- 4 table spoons of frying oil or as needed
- On a large bowl, combine beaten egg and soy sauce, mixing well.
- Add the pork chops so that they are covered with the marinade.
- On a separate bowl, combine the gluten-free flour, salt, pepper, ground annatto and dried cilantro flakes and mix well.
- Add two table-spoons of oil to a frying pan and allow to heat on medium. Use the remaining oil as needed.
- While the oil heats up, place the pork chops on top of flour mix and bread on both sides. Repeat for all the pork chops.
- Fry the chops for two minutes on each side or until done.
- White rice, black beans and salad for a hearty dinner.
- Salad or lightly seasoned steamed vegetables
- Pigeon-pea rice