Crispy Parmesan Pork Chops with Buttered Noodles

Thin pork chops get a golden, crunchy crust from gluten-free breadcrumbs and grated Parmesan, then pan-fried until they're crisp on the outside and juicy inside. Served over silky buttered rice noodles with a sprinkle of fresh chives. Simple, satisfying, and gentle on the gut.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 4 (about 1½ lb total) Thin-cut boneless pork chops, patted dry
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground
  • ½ cup All-purpose gluten-free flour
  • 2 Large eggs, beaten
  • 1 cup Gluten-free breadcrumbs
  • ½ cup Grated Parmesan cheese
  • 3 tbsp Olive oil (for frying)
  • 12 oz Rice noodles or gluten-free pasta (flat rice noodles or your favorite GF shape)
  • 3 tbsp Unsalted butter
  • 2 tbsp Fresh chives, chopped

Instructions

  1. Bring a large pot of salted water to a boil for the noodles.
  2. Pat 4 thin-cut boneless pork chops (about 1½ lb total) dry with paper towels, then season both sides with 1 tsp salt and ½ tsp black pepper, freshly ground.
  3. Set up your breading station: place ½ cup all-purpose gluten-free flour (60 g) in the first shallow bowl, 2 large eggs, beaten in the second, and in the third bowl whisk together 1 cup gluten-free breadcrumbs (120 g) and ½ cup grated Parmesan cheese (50 g).
  4. Dredge each pork chop in the flour, shaking off excess, then dip into the beaten eggs, letting the extra drip off, and finally press firmly into the breadcrumb-Parmesan mixture to coat both sides. Place the breaded chops on a plate.
  5. Heat 3 tbsp olive oil (45 ml) in a large skillet over medium-high heat until shimmering.
  6. Add the breaded pork chops to the skillet (work in batches if needed to avoid crowding) and cook for 3 to 4 minutes per side, until the crust is deep golden brown and the meat reaches an internal temperature of 145°F (63°C). Transfer to a plate.
  7. While the pork chops rest, cook 12 oz rice noodles or gluten-free pasta (340 g) in the boiling water according to package directions until tender. Drain and return to the pot.
  8. Toss the hot noodles with 3 tbsp unsalted butter (42 g) until melted and glossy.
  9. Divide the buttered noodles among 4 plates, top each with a crispy pork chop, and sprinkle with 2 tbsp fresh chives, chopped (6 g).