Gluten Free Roasted Pork Chops And 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.

OVEN-ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
• Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
• Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
• Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
• Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
• Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

GLUTEN-FREE DREDGED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Sprinkle with sage and rosemary; remove and keep warm., In the same skillet, saute onion in pan drippings. Combine remaining flour mixture and juice until smooth. Stir into skillet; add nuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

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.

SWEET AND SOUR PORK CHOPS (GLUTEN FREE)

Steps:

• Heat oil at medium-high in large skillet.
• Add chops and cook until browned;set aside.
• Reduce heat to medium. Combine broth, brown sugar, cornstarch, and vinegar in skillet.
• Heat to a boil, stirring often.
• Add chops, pineapples, and pepper chunks.
• Reduce heat to medium-low. Simmer covered, until chops and vegetables are cooked through- about 15 minutes, stirring often.
• Serve with rice.

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.

PORK CHOPS AND ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
• Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
• Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
• Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.