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Spoon gluten free diet
Serves: 4

Prep Time: 15 Minutes

Baking Time: 25-30 Minutes

    2 tablespoons vegetable oil
    1 small onion, thinly sliced
    4 bone-in pork loin chops (1 to 2 pounds total)  *I used boneless butterfly chops)
    Salt and pepper
    1 cup low-sodium chicken broth
    cup dry white wine
    1 bay leaf
    cup heavy whipping cream
    2 tablespoons Dijon mustard
    1 tablespoon chopped fresh parsley, for garnish


1.     Place rack in center of the oven and preheat to 350 degrees.

2.     Place oil in large heavy Dutch oven over medium heat.  Add onion and cook and stir until lightly browned, 4-5 minutes.  Remove onion and set aside.

3.     Place pot back over medium heat.  Season pork chops on both sides with salt and pepper to taste.  Place 2 pork chops in the hot oil and brown on both sides, 3-4 minutes per side.  Repeat with the remaining chops.  Remove pork chops and add chicken broth, white wine and bay leaf to pot.  Stir to combine and scrape any browned bits from the bottom of the pot.  Return the pork chops and onion to pot, cover and place in oven. 

4.     Bake until pork chops are tender, 25-30 minutes.  Remove from oven, transfer chops to plate and cover with aluminum foil to keep warm.

5.     Return pot to medium heat.  Add cream, cook and stir until it comes to a boil.  Remove from heat and add mustard.  Remove and discard the bay leaf.  Taste for seasoning, adding more salt and pepper if desired.

6.     Place pork chops on plates and pour the mustard sauce on top.  Sprinkle with chopped parsley.

Why Gluten-Free?
Celiac Disease
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