When it comes to gluten free cooking, you may be surprised how easy it is to adapt everyday recipes into something gluten free. Sometimes it takes a little thinking outside the box but it’s possible and gluten free living doesn’t need to be expensive or involve stocking your pantry with specialty items. Take for example these Italian Potato Breaded Pork Chops. Pork chops are seasoned and coated in a savory coating of crushed potato chips, Italian seasoning and Parmesan cheese before cooking up flavorful and crispy for a gluten free meal…
Having been living gluten free now for over a year and a half, it has definitely gotten easier to adapt to a gluten free diet. I have an intolerance for gluten so what may work for me may not necessarily work for those who have celiac disease. I will admit there are times when I do have some gluten laden foods and that’s when I’ll take a gluten intolerance supplement which helps tremendously. At first it was tempting to just indulge in all gluten laden things when I started using the supplement but after finding out the hard way, it wasn’t the smartest thing for me to do lol.
The original recipe called for panko breadcrumbs. Finding gluten free panko may not only be challenging but expensive too. So rather than paying more than I needed to, I looked into my pantry and used crushed up potato chips instead. And they worked deliciously! So whenever a recipe calls for panko, I reach for potato chips to save me time and money. See… gluten free living isn’t that hard!
recipe adapted from Giada De Laurentiis
1 cup crushed potato chips
1/2 cup finely grated Parmesan1 tablespoon Italian seasoning
2 large eggs
6 bone in pork loin chops, about 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
Preheat the oven to 200 degrees F.
Combine the cheese, italian seasoning and potato chips in a shallow dish. set aside. Lightly beat the eggs in another large shallow dish. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the potato chip mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
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