Gluten-Free Country-Fried Pork Chops is a typical American Southern Comfort Food. Consequently, I think it is similar to a German Pork Schnitzel. It is a thinly pounded-out pork chop that is dipped in a buttermilk egg mixture. Next, it is double-coated with a DIY cracker and cassava flour coating. Placed into a frying pan with a small amount of oil and fried to a crispy crunchy texture. Indeed, it is Southern Comfort food at its finest. Needless to say, most comfort food from the South is fried. Just thinking about those thin chops has me salivating. These pork chops will have your family raving about dinner.
Gluten-Free Country-Fried Pork Chops:
Of course, this recipe is not Keto. Obviously, these chops are decadent and indulgent. As a matter of fact, this recipe is one of my beloved husband and son’s favorite recipes. Believe it or not, I love hearing the ohs and ahs at dinner time.
While this recipe is a little more time-consuming than most it is so worth it. The best part about this recipe is the crunch comes from a gluten-free DIY homemade cheese cracker. Not to mention, if you love fried chicken then you are going to love these pork chops.
For more information about Cassava Flour see my post. Indeed, Cassava Flour is cheaper to purchase on Amazon.
Why Tenderize The Pork Chops:
Tenderizing them will ensure that the chops are not tough. Use thick-cut Boneless Pork Chops for this recipe. The pork chops I had were so thick I cut them into thirds. Once cut pound out the chop with a mallet. Make sure to use the mallet on both sides of the chop until thin. Needless to say, the coconut buttermilk will keep the meat juicy and tender. The recipe is for 3 – 5 people and made 9 breaded pork chops.
Why Pan-Fried?
First and foremost, make sure the oil is hot before making the pork chops. Otherwise, the meat will soak up the oil and be soggy, not crunchy. Pan-frying means you will need to turn the meat over to cook the other side. Of course, the chops can be deep-fried. However, the chops may be a little tougher. It certainly is not low-calorie it is certainly darn delicious.
Dairy-Free Coconut Buttermilk
Soaking meats in buttermilk will help to tenderize them. It also helps the batter become a little crispier. Since many are allergic to dairy buttermilk I created my own Coconut Buttermilk. Coconut milk mixed with lemon juice creates a nice dairy-free buttermilk.
Cracker Coating with Flour For Country-Fried Pork Chops
Consequently, I make my own Dubliner Cheese Crackers for the crumb coating. Crackers can be made up to a week or two in advance (if they last that long). This will add crunch to the flour coating thereby making the pork chops extra crispy.
Gluten-Free Country-Fried Pork Chops
Ingredients:
- 2 lbs thin-cut pork chops
- 1 1/2 cups dairy-free canned coconut buttermilk
- 3 eggs
- 1 1/2 cup Cheese Crackers
- 1 1/2 cup cassava flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 teaspoons Savory Chicken Rub Spice
- 1/2 cup avocado oil
Directions:
For Gluten-Free Country Pork Chops:
First, preheat the oven to 250 F. Second, wrap two baking sheets in tin foil as this will make for easier cleanup. (One cookie sheet for the dipped chicken fried Pork Chops. The other will be for cooked pork chops). Thirdly, mix together eggs and coconut buttermilk until combined. Next, put cassava crackers into a food processor and process until you have crumbs. Finally, pour cracker crumbs, cassava flour, salt, pepper, onion powder, garlic powder, smoked paprika, and Savory Chicken Rub spice into a gallon-sized plastic bag. Next, hake the bag back and forth until thoroughly mixed.
Conveyor Belt:
In addition, make a conveyor belt line with the egg mixture and the flour mixture. Next, pour 1/2 of the flour mixture onto a plate. Pour 1/2 of the egg mixture onto a plate. Dip each pork chop into the egg mixture then dredge into the flour mixture and repeat. When the egg mixture and flour mixture run low fill up with the remaining 1/2 egg mixture and 1/2 flour mixture. Yes, you will double-dip your pork chops.
Finally, place dipped pork chops onto a baking sheet covered in tin foil for quicker cleanup. Batter all the chops. Heat up a frying pan with avocado oil. Use enough oil to cover the bottom of the pan. Finally, don’t add the pork until the pan is hot. Fry steaks for 3 – 4 minutes per side. Turn steaks carefully with a spatula. Remove steaks to a baking sheet.
Lastly, place cooked pork chops on a second baking sheet with a rack and place them in the oven at 220 F to keep warm. Continue frying pork chops a few at a time. Drain steaks onto paper towels. Once all chicken fried pork chops are cooked remove warmed chops from the oven and serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash,
Chef Notes:
Placing the pork chops onto a rack over a cookie sheet will ensure that the coating stays crispy and crunchy.
Gluten-Free Country-Fried Pork Chops are Southern-style comfort food. It is thin crispy, crunchy, and egg-dipped, with a DIY cracker batter. These chops are unbelievably moist on the inside while crispy and crunchy on the outside. These pork chops will have everyone in your family licking their lips.
Gluten-Free Country-Fried Pork Chops
Equipment
Ingredients
- 2 lbs. Boneless Pork Chops
- 1 1/2 cup canned coconut buttermilk
- 3 whole beaten eggs
- 1 1/2 cups Dubliner Crackers
- 1 1/2 cups Cassava Flour
- 2 tsp pink salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tsp Savory Chicken Rub Spice See Recipe for this spice rub on my blog
- 1/2 cup avocado oil
Instructions
- First, preheat the oven to 250 F.
- Second, wrap two baking sheets in tin foil as this will make for easier cleanup. (One cookie sheet for the dipped chicken fried Pork Chops. The other will be for cooked pork chops).
- Thirdly, mix together eggs and coconut buttermilk until combined.3 whole beaten eggs, 1 1/2 cup canned coconut buttermilk
- Next, put Dubliner crackers into a food processor and process until you have crumbs.1 1/2 cups Dubliner Crackers
- Finally, pour cracker crumbs, cassava flour, salt, pepper, onion powder, garlic powder, smoked paprika, and Savory Chicken Rub spice into a gallon-sized plastic bag.1 1/2 cups Cassava Flour, 2 tsp pink salt, 1 tsp black pepper, 1/2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 2 tsp Savory Chicken Rub Spice
- Next, shake the bag back and forth until thoroughly mixed.
- In conclusion, make a conveyor belt line with the egg mixture and the flour mixture.
- Pour 1/2 of the egg mixture onto a plate.
- Next, pour 1/2 of the flour mixture onto a plate.
- Dip each pork chop into the egg mixture then dredge into the flour mixture and repeat.2 lbs. Boneless Pork Chops
- When the egg mixture and flour mixture run low fill up with the remaining 1/2 egg mixture and 1/2 flour mixture.
- Yes, you will double dip your pork chops.
- Finally, place dipped pork chops onto a baking sheet covered in tin foil for quicker cleanup.
- Batter all the chops.
- Heat up a frying pan with avocado oil.1/2 cup avocado oil
- Use enough oil to cover the bottom of the pan.
- Finally, don’t add the pork until the pan is hot.
- Fry steaks 3 – 4 minutes per side.
- Turn steaks carefully with a spatula.
- Remove steaks to a baking sheet.
- Lastly, place cooked pork chops on a second baking sheet with a rack and place them in the oven at 220 F to keep warm.
- Finally, continue frying pork chops a few at a time.
- Next, drain steaks onto paper towels.
- Once all chicken fried pork chops are cooked remove warmed chops from the oven serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash.
- Placing the pork chops onto a rack over a cookie sheet at 220 F. will ensure that the coating stays crispy and crunchy.
Notes
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| calories 547 | |
| % Daily Value * | |
| Total Fat 43 g | 66 % |
| Saturated Fat 15 g | 76 % |
| Monounsaturated Fat 9 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 120 mg | 40 % |
| Sodium 808 mg | 34 % |
| Potassium 23 mg | 1 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 3 g | 10 % |
| Sugars 3 g | |
| Protein 26 g | 53 % |
| Vitamin A | 27 % |
| Vitamin C | 0 % |
| Calcium | 10 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
