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Gluten Free Foodies

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Gluten Free Breaded Pork Loin Chops … Indiana Style

February 4th, 2010 at Thu, 4th, 2010 at 5:00 am by Lisa - Gluten Free Foodie

The Gluten Free Prep Rally to the Super Bowl ... continues ...

It looks like it is going to be a fight until the end of the game! I did a little research about Indiana food, although a friend of mine is from there and he says, that the favorite meal is meat and potatoes. But that is just a little too meat and potatoes, to me, if you know what I mean.
So I looked a little deeper and found out, through some "un-named sources" that actually Breaded Pork Loin Chops is the favorite! So I will let the people of Indiana fight it out and in the meantime I decided to use one of my "BEST PLAYERS " with past success ...


Many years ago one of my first successes with making a Gluten Free dinner was Breaded Pork Loin Chops. I used crushed up potato chips and left over bread ends that I would save in the freezer. When I need them I crush up the bread in the food processor and they are ready to be seasoned and used. I only season them as I am using them. The leftover crumbs go back into the freezer in tightly sealed double, zip bags.


Pork Loins - cut 1/2 inch thick into chops- amount is equal to the number of people you are serving.
1 cup Gluten Free bread crumbs
1 cup Ruffles Potato Chips -the thick wavy brand helps to add texture and crunch
sea salt
black pepper
1 -2 eggs (depending on how many pork loin chops you are making.)
coconut oil or canola oil (I use coconut oil for this because it is for medium heat.)

You will need three medium size bowls to dip the pork loin chops into, in stages.
Pour 1/4 cup of cornstarch into bowl 1.
Break one egg open and mix it up with a fork into bowl 2.
Add the cup of GF bread crumbs and cup of chips to bowl 3 and add black pepper.

Dip the pork loin chop into bowl 1- make sure the cornstarch sticks to all ends of the chop, then dip it into bowl 2 - make sure the egg is sticking all over the chop. Next dip the chop into bowl 3 - with the breading and use your hands to press the breading to the sides and top while turning it over.

Repeat this with all of the pork loin chops.

Turn the heat on to medium. Let the pan heat and carefully place the breaded pork loin chops into the pan. Cover with a lid and lower the heat to medium-low. Carefully take off the lid and allow the steam to rise before leaning over the pan to turn the pork loin chops. Use a spatula to keep the breading on the pork loin chops. (If you use tongs it will rip the breading off, past experience and won't do that again because that is the best part!)

Place the lid back on the pan for a few minutes. Use a meat thermometer and if it reads 160 degrees - the pork loin chops are ready! I take mine off the heat and put the lid back on to keep them warm and to finish up the side dishes and get ready to plate.

Tonight, I am making broccolini, add some olive oil in a pan and heating over low-medium. Clean the broccolini, cut then ends and place it carefully in the pan. Squeeze lemon juice all over. Put the lid on for a few minutes and let it steam and saute. Carefully remove the lid, allowing the steam to clear before leaning over the pan to gently toss the broccolini. The color will change to a bright green and will be tender when ready.

Put the GLUTEN FREE BREADED PORK LOIN on a plate, put some organic apple sauce - like Santa Cruz Organic into a small bowl and place the broccolini to the side. Dig in!



Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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