Easy Gluten Free Sheet Pan Pork Chops With Vegetables Food

GLUTEN-FREE ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425°F. 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.

EASY GLUTEN FREE SHEET PAN PORK CHOPS WITH VEGETABLES

Steps:

• Preheat oven to 450ºF.
• Cover a rimmed sheet pan with aluminum foil or parchment paper if desired for easier cleanup.
• Whisk the Olive Oil, Worcestershire Sauce, Ranch Dressing Mix, garlic powder, salt, pepper in a measuring cup or small bowl.
• Transfer about 3 Tablespoons of the mixture to another bowl and reserve for the pork chops.
• Add the vegetables to a large bowl.
• Add the marinade to the vegetables, tossing to coat.
• Spread the vegetables onto the sheet pan in a single layer.
• Bake the vegetables in the oven for about 20-25 minutes until they are softened and starting to brown.
• While the vegetables are baking, brush the pork chops with the reserved marinade and sprinkle with paprika.
• At the end of the initial vegetable cooking time, add the pork chops to the sheet pan in among the vegetables.
• Bake for 8-10 minutes or until the pork is no longer pink in the middle. The internal temperature should be 160ºF-165ºF.
• Sprinkle the pork chops and vegetables with chopped parsley before serving.

GLUTEN FREE PORK CHOPS WITH VEGETABLE GRAVY

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).

SHEET PAN BAKED PORK CHOPS AND POTATOES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Cover a sheet pan in foil and spray with nonstick cooking spray.
• In a medium bowl, combine Parmesan cheese, Italian seasoning and bread crumbs.
• Melt butter in a separate bowl.
• Dip each pork chop in butter then coat in crumb mixture and place on prepared baking sheet. Continue until all pork chops are coated and on the pan.
• Cut potatoes into halves and toss in olive oil.
• Place potatoes on pan around pork chops.
• Season pork chops and potatoes with salt and pepper, to taste.
• Bake for 35-40 minutes or until pork chops are cooked through and potatoes are slightly browned.

FABULOUS GLUTEN-FREE FRIED PORK CHOPS

Steps:

• Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
• Dredge pork chops in the coconut flour mixture until coated on both sides.
• Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

GLUTEN FREE ROASTED PORK CHOPS AND VEGETABLES

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.