Gluten Free Breaded Pork Chops
Crispy, golden pork chops are one of those deeply satisfying weeknight dinners that can feel completely out of reach when you're avoiding gluten — but this recipe proves otherwise. The three-station breading setup using rice flour, an egg wash, and seasoned gluten free panko creates a crust that's genuinely crunchy and holds together beautifully in the pan. Smoked paprika, garlic powder, onion powder, and dried thyme bring real depth to every bite, so the coating tastes like it belongs there rather than like a compromise. Pan-frying in a hot skillet gives you that deep golden color and clean release that makes these chops look like they came out of a restaurant kitchen. Resting the chops on a wire rack — both before and after cooking — keeps the crust from going soggy, which is a small step that makes a big difference. A squeeze of lemon at the end cuts through the richness and brightens everything up. This recipe serves four, making it an easy, crowd-pleasing dinner that nobody at the table will feel shortchanged by.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅓ cup neutral oil (such as canola oil or vegetable oil)
For the breading
- ½ cup rice flour
- 2 large eggs
- 1 tbsp water
- 1 ½ cups gluten free panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides evenly with the salt and pepper.
- 2
Set up a three-station breading line: spread the rice flour in one shallow dish; whisk the eggs with the water in a second shallow dish until smooth; combine the gluten free panko, garlic powder, onion powder, smoked paprika, and dried thyme in a third shallow dish and stir to mix.
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