Breaded Pork Chops with Mashed Chickpeas and Roasted Jalapeno Tomato Sauce
 
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Gluten Free Breaded Porkchops with Mashed Chickpeas and Roasted Jalapeno Tomato Sauce. Full of flavor without being full of fat. A healthy gluten free dinner option.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For Pork Chops:
  • 4 boneless pork chops, medium thickness and fat trimmed
  • 2 tablespoons butter
  • juice of one lemon, about 1½ tablespoons
  • ½ cup gluten free flour, I used quinoa flour
  • 2 eggs
  • 2 tablespoons milk, or milk substitute
  • ¾ cup gluten free bread crumbs
  • salt
  • pepper
  • For Sauce:
  • 1 cup grape tomatoes
  • 1 large jalapeno, or 2 small
  • ½ red onion, cut into wedges
  • 2 garlic cloves
  • olive oil for drizzling
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 teaspoons honey
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ cup almond milk (or milk)
  • 1 tablespoon lemon juice
  • dash of cinnamon
  • For Mashed Chickpeas:
  • 1 tablespoon olive oil
  • 2 cans garbanzo beans, rinsed and drained
  • ½ can (15 oz.) petite diced tomatoes*
  • ½ can (4 oz.) diced green chilis*
  • ¼ cut cooking white wine
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 oz. cream cheese
  • salt
  • pepper
Directions
  1. Prepare sauce by preheating oven to 350 degrees. Cut red onion into wedges. Line baking sheet with aluminum foil. Spread tomatoes, jalapeno, onion and garlic cloves on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss vegetables to coat evenly. Bake in 350 degree oven for 25 minutes, rotating halfway through and last 5 minutes to avoid burning.
  2. Remove jalapeno and place in a sealed plastic bag to sweat for at least 5 minutes. Peel skin from jalapeno and discard. Cut off stem and slice the jalapeno in half lengthwise. Scrape out seeds and discard.
  3. In a food processor combine jalapeno, tomatoes, and red onion. Peel away skin from garlic cloves and add the paste with the other veggies. Add remaining ingredients for the sauce to the food processor. Process until smooth. Set aside.
  4. Prepare for pork chops by keeping oven at 350 degrees and heating a large saucepan over medium high heat. Arrange three wide bowls and fill with the following: 1) gluten free flour 2) eggs and milk 3) gluten free breadcrumbs. Beat the milk and eggs together in bowl #2. Coat the bottom of a 9X13 pan with cooking spray. Trim fat from and salt and pepper both sides of the pork chops.
  5. Take each pork chop and coat both sides in flour, then dredge in egg mixture and coat both sides in bread crumbs. Place pork chops on a plate until ready to cook.
  6. Add 2 tablespoons butter to heated saucepan to melt. Add half the juice from 1 lemon to the pan. Once butter is melted and hot, place pork chops in saucepan. Cook for 3-4 minutes on each side until golden brown and crisp, adding the second half of the lemon juice to the pan once you flip pork chops to the other side.**
  7. Transfer pork chops to baking pan and bake for 20-25 minutes until cooked through and no longer pink in the center. Only cut halfway through one to test for doneness.
  8. To make mashed chickpeas, heat 1 tablespoon olive oil over medium high heat in a large saucepan. Add rinsed and drained garbanzo beans and sauté for 3 minutes, stirring constantly. Add tomatoes, green chilis, white wine, garlic powder and oregano. Continue to stir and sauté until liquid reduces. Remove from heat and transfer to a mixing bowl. Add 1 oz. cream cheese, salt (I used about ¼ teaspoon), and pepper. Mash with potato masher or fork to desired consistency.
  9. Assemble plates by scooping chickpeas onto plate and topping with a pork chop and tomato sauce.
Notes
*Use half of this can size, not the full 15 oz. of tomatoes or 4 oz. of green chilis.
**Occasionally push the pork chops slightly in the skillet to avoid burning, about every minute.
Recipe by Breezy Bakes at https://www.breezybakes.com/breaded-pork-chops-with-mashed-chickpeas-and-roasted-jalapeno-tomato-sauce/