There’s something about pork chops that brings back memories of dinnertime when I was a kid. My mom used to sear them in a big cast iron skillet, and the smell would fill the whole house. But those pork chops? Dry. Bland. And always smothered in some sad, grayish gravy from a packet.

So when I finally figured out how to make juicy, flavorful chops — and made them gluten free — I felt like I was finally doing pork right.

This recipe is all about bold flavor and real ingredients. We’re using stone-ground mustard, a touch of maple syrup, and fresh herbs for a sticky glaze that hugs each chop in a caramelized crust. It’s sweet, tangy, sharp, and just salty enough to keep you coming back for one more bite.

Let’s get into it.

🍽️ How to Serve These Chops

Here’s the fun part — plating it up.

With mashed potatoes or garlic cauliflower mash (for a low-carb night)
Next to a roasted veggie medley — carrots, brussels, or green beans go great
Topped with more fresh herbs and a little pan sauce

They’re also amazing sliced up in salads or tucked into a gluten free sandwich the next day.

🍁 Ingredient Tips from My Kitchen

Pork Chops: Get them from a local butcher if you can. Ask for a 1-inch bone-in cut. Avoid the thin grocery-store ones — they dry out fast.

Mustard: I use a local Vermont brand with a bit of horseradish kick. Use what you like but avoid yellow mustard for this one.

Maple Syrup: The real deal. You can taste the difference. If you only have honey, you can use it — but it’ll taste sweeter and lose that woodsy flavor.

Gluten Free: Everything in this recipe is naturally gluten free, but always check your labels — especially the mustard and vinegar.

💡 Make It Your Own

Once you’ve nailed the basic version, try mixing things up:

Add a spoon of whole grain mustard for more texture
Toss in a splash of balsamic vinegar for deeper sweetness
Sprinkle crushed pecans on top before serving
Want heat? Add a dash of chipotle powder to the glaze

🧊 Leftovers? You’re in Luck.

Store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat: warm in a skillet over low heat with a splash of broth or water. Or microwave in short bursts. The glaze may darken a bit, but the flavor will hold.

These are even better sliced cold on a gluten free sandwich or salad the next day.