(GF) Pan-Fried Pork Tenderloins or Chops Recipe

(GF) Pan-Fried Pork Tenderloins or Chops Recipe

My delightful friends, Jade and James, invented this recipe using the Iron Chicken Kitchen Italian Seasoning Mix (which, by the way, makes a stellar Italian dressing—recipe is right on the package).

Jade is gluten-free, which is a situation lots of people find themselves in, and I asked her to forward the recipe to me so I could share it here. It’s below. AND there is a non-GF option in the notes if you want that version.

Also, if you’re one of the unluckies that can’t get my Italian Seasoning Mix, I guess you could use some other (more boring) version of it from the supermarket shelves…

Jump to Recipe

Pan-Fried Pork Tenderloins or Chops (Gluten-Free)

Ingredients
  

  • 4 pork tenderloins or pork chops
  • 1 cup gluten-free flour (Bob's Red Mill Cup for Cup is a great option)
  • 1 tsp Iron Chicken Kitchen Italian Seasoning Mix
  • 1/2 cup almond milk
  • salt and pepper to taste
  • 1 or 2 tbsp olive oil for frying

Instructions
 

  • Place flour in a shallow dish large enough to accommodate one of the pork tenderloins or chops.
  • Mix the Iron Chicken Kitchen Italian Seasoning Mix into the flour.
  • Pour milk into in a shallow dish large enough to accommodate one of the pork tenderloins or chops.
  • Pat tenderloins dry.
  • Dip each tenderloin in milk and let excess drip off.
  • Dredge each tenderloin in flour and shake off excess.
  • Repeat the milk dip and flour dredge twice more for each tenderloin.
  • Heat skillet over medium-high. Add olive oil until shimmering.
  • Carefully place tenderloins into hot pan, leaving ample space around each one. Do not crowd the pan. Work in batches if your skillet is small.
  • Fry tenderloins for 3–5 minutes on each side until crunchy and crusty and golden, repeating if necessary til internal temperature is 145 degrees F.
  • Salt and pepper to taste. Serve hot.

Notes

If you want to go old-skool and dispense with the gluten-free, use AP flour instead of gluten-free and use an egg whisked with a tablespoon of milk instead of the almond milk. All the other ingredients and instructions are the same.
Variation: Use Iron Chicken Kitchen Bread-Dipping Herbs & Spices for a more intense seasoning. Omit the salt and pepper because the Bread-Dipping Herbs and Spices has that already.



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