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!
2cupscarrots (about 4 medium)peeled and cut into coins
¼cupall purpose gluten free flour
2cupsgluten free chicken brothor vegetable broth
salt and pepperto taste
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 for 1 pork chop and 1 cup vegetables and gravy: Calories: 330, Total fat: 10 grams, saturated fat: 3 grams, trans fats: 0 grams, sodium: 875 mg, total carbohydrates: 14 grams, fiber: 2 grams, sugars 4 grams, added sugars: 0.5 grams, protein: 43 grams
Gluten Free Pork Chops with Vegetable Gravy https://www.eatingwithfoodallergies.com/gluten-free-pork-chops/ Get more allergy friendly recipes at EatingWithFoodAllergies.com