Marinated Grilled Pork Chops

Don’t you love a good pork chop?  There are so many ways to cook them, but sometimes simple is best.  A delicious marinade followed by a quick sear on the grill or skillet are all it needs to be the star of your summer plate.  This marinade is fabulous with pork chops or chicken.  Perfect for grilling or can be cooked stovetop.  The pork chops will be tender and juicy every time.

Serves 2, but you can double for a large family, or just make one for yourself.


  • 2 bone-in pork chops
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. gluten free tamari (or sub coconut aminos)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. brown sugar
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • few grinds of fresh ground pepper
  • fresh chives for garnish

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Whisk together the marinade ingredients and pour over the pork chops.  Cover and marinate in the refrigerator for 3-4 hours, turning halfway through.

Prepare your outdoor grill or skillet by brushing with olive oil over medium heat.  Add the pork chops, cover and cook 4 minutes.  Turn the chops and cook for another 4 minutes uncovered, or until the internal temperature reaches a minimum of 140º (I like mine cooked to 145º for medium).

While the pork chops are cooking, pour the excess marinade into a small saucepan and bring to a boil.  Note: when marinating raw meat, you must bring the marinade to a boil before it can be consumed safely.

To serve, spoon marinade over pork chops and garnish with chives.  I served with green beans and mashed potatoes.

Notes ♪♫ I prefer bone in pork chops, because they are less likely to dry out.  Meat is pricey these days, but I always look for sales and buy family packs to stock up.

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Pork Chops with Apples and Cipollini Onions

Have you tried Cipollini onions?  Cipolla means onion in Italian, and cipollini are “little onions”.  Milder and sweeter than regular onions, Cipollini can be a flavorful addition to pork and beef dishes.

You may think these little onions are difficult to peel, but here’s a trick!  Simply soak them in water for 30 minutes before you begin prepping the meal.  Those skins will pop right off!  This is an easy dinner for two, and with only one pan required, cleanup is a breeze!

Dinner for two

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  • 2 pork chops, 1″ thick, bone in
  • 8 oz. cipollini onions, peeled and trimmed
  • 1 apple, peeled and sliced
  • 1/2 cup of 1% milk
  • 1/2 cup of white wine (NOT cooking wine!)
  • 1/2 cup gluten free seasoned breadcrumbs
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter


Soak the Cipollini onions in water for 30 minutes.  Be sure they are submerged.  At the same time, tenderize the pork chops by placing them in a non-reactive dish with 1/2 cup milk for 30 minutes, turning once.  Season with salt and pepper.

After soaking for 30 minutes, peel and trim the onions.

Heat a large nonstick skillet with the olive oil and butter.  Season the Cipollini with salt and pepper and cook on medium low heat for 8-10 minutes, turning every few minutes.

Here you can see the onions are partially cooked and starting to get some color.  At this point push them to the side, to make room for the pork chops.

Take each pork chop, shake off the excess milk and dredge in the breadcrumbs.  Add the pork chops to the center of the pan, cover and cook 4 minutes.

Turn the pork chops, add the apples to the pan along with the wine, then cover and cook for an additional 4 minutes.  Remove the cover and allow any remaining liquid to evaporate, then transfer to a serving platter.

I served them with a side of white rice.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are so delicious, the closest I have found in taste and texture to regular Italian breadcrumbs.  Everyone in your family will love them, gluten free or not!

Originally published 02/10/2020           Updated 01/02/2023

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Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Air Fryer Pork Chops and Zucchini Rounds

The air fryer is a godsend when you are running short on time but want to cook a healthy meal from scratch.  The beauty of a recipe like this is that it allows the flavors of fresh ingredients to shine through, plain and simple.  Look how easily I put this dinner together!

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For the pork chops:

Brush the pork chops lightly with olive oil and sprinkle with seasoning.  Place on a rack misted with cooking spray.  Air fry for 15 minutes at 400º, turning every 5 minutes.  The internal temperature should be 145º.

For the Zucchini:

  • 1 zucchini, sliced into rounds
  • Olive oil
  • Seasoning
  • Grated parmesan
  • cooking spray

Brush or spray the zucchini lightly with olive oil and sprinkle with seasoning.  Top each round with ½ tsp. grated cheese.  Place rounds 1″ apart on a tray misted with cooking spray.  Add the zucchini to the air fryer when the pork chops have 7 minutes remaining cook time.  They do not need to be turned.

I served the pork chops and zucchini with a side of brown rice cooked in gluten free chicken broth.  A basic, healthy meal for your family on the table in under 30 minutes.

Notes ♪♫  I find the trickiest part of using an air fryer is determining the right cook time and temperature.  There are so many variables, including the size, shape and weight of your meat, other items being cooked at the same time, etc.  You can use a chart like this one as a guide, but I find that using a meat thermometer is essential.

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried and true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly and adults will love it too!

Dinner for 2


  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free bread crumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil


Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So the next time you’re wondering what to make for dinner, give this a try!

Notes: ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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Honey Glazed Pork Chops

Pork chops are an easy and economical main course.  There are so many ways to prepare them!  I have always breaded and baked mine, but in the summer I want something a little lighter.  This simple recipe is the one to keep handy for your weeknight rotation.  My family loved the honey glaze, and the pork chops come out tender and juicy every time.


  • 3-4 boneless pork chops, about 6 oz. each
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tbsp. gluten free soy sauce
  • ½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
  • Gluten free seasoning, to taste (I used The Spice House Brisket of Love BBQ Seasoning)
  • cooking spray
  • fresh chives, for garnish


Choose chops that are all about the same size, so that they finish cooking at the same time.  Whisk together the olive oil, honey and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a 14” non-stick covered skillet, you want them spaced out in the pan, not touching.  Coat the pan with cooking spray and heat over medium low.  Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes.  Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning.  Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done.  According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect.  Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds to get that beautiful amber color!

Transfer to a serving dish and garnish with chives.  I served with brown rice and roasted cauliflower.

Aren’t they gorgeous?  Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week.  Make it once and it will become an instant favorite!

 I hope you’ve found some gluten free meal inspiration today at My Gluten Free Cucina!  Be sure and pin this one for next week’s menu!

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