Easy Gluten Free Sheet Pan Pork Chops With Vegetables Food
GLUTEN FREE PORK CHOPS WITH VEGETABLE GRAVY
This dish is made with boneless pork chops that are pan seared and then smothered in a dairy and gluten free gravy with carrots, celery, and onions. Serve it with mashed potatoes on the side for the ultimate comfort food!
Provided by Kristi Winkels
Categories Entree
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a pan over medium high heat. Salt and pepper both sides of the pork chops and add to the preheated pan. Cook for 4 minutes on each side until lightly browned. Remove from the pan and set aside.
- Add the onion, carrots, and celery to the pan and cook for about 5 minutes or until the onion is translucent and carrots and celery are tender. Add the garlic and cook for another minute. Sprinkle with the flour and stir to coat the vegetables. Continue to cook and stir for 1-2 minutes until the flour is incorporated into the vegetables.
- Add the broth and thyme leaves and stir well. Bring the mixture to a boil and cook until slightly thickened, stirring frequently. Return the pork chops to the pan and cover. Reduce the heat to low and simmer for 10 minutes or until the pork chops are cooked through. Salt and pepper to taste. Serve immediately with mashed potatoes (if desired).
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
GLUTEN FREE ROASTED PORK CHOPS AND VEGETABLES
Betty Crocker's Diabetes Cookbook shares a recipe! Good-for-you veggies pack a powerful punch in a hearty one-dish family meal! from Betty Crocker
Provided by DodleneL
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
- Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
- Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.
Nutrition Facts : Calories 1072, Fat 50.6, SaturatedFat 10.9, Cholesterol 263.1, Sodium 275.8, Carbohydrate 51.2, Fiber 7.4, Sugar 5.3, Protein 99
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