Pork chops are always on sale here. If it's not a sale price, there are several packages of them in the discounted "manager special" bin in the meat section. We like them because they are tasty, they are individual servings, pretty affordable, and we have a go-to way to prepare them (like so!) When I'm at the store, I'll pick up an extra package of discounted chops, and in the freezer they go. Then, when I'm exhausted and don't want to stand in front of the stove, I know I can prepare these in about 5 minutes, and then sit on the couch and stare at the wall for 35 minutes while they bake. Very satisfying!
Ranch Pork Chops
2-4 pork chops, with any large pieces of fat/gristle trimmed
1/4 cup sorghum flour
1/4 cup sweet rice flour
Ranch dressing (Kraft is gluten free)
Parmesan cheese (can be the grated stuff in the green can, or the real stuff)
Pull out two plates. If your pork chops have been in the freezer, thaw them in the microwave or under cold water. They can still be a little icy - just not completely frozen over. One one plate, combine flour and Italian seasoning. Stir them around. On the other plate, squirt some Ranch dressing. Season pork chops with salt and pepper, and then dredge in the flour mixture. Make sure you get every last inch covered in flour. Then, drag through the Ranch dressing.
Place your chops into a glass dish sprayed with cooking spray. Sprinkle Parmesan cheese on the top of each chop. Bake for 35 minutes at 350 degrees, until the top is golden and crispy-looking. Then, you can serve them with any other lazy side dish, like baked acorn squash, rice, or a salad.
You can find more ideas at this week's What Can I Eat That's Gluten Free?