Breaded Pork Chops with Homemade Marinara and Cauliflower Rice ~ Gluten-Free and Paleo

  I got these yummy recipes from a friend who brought this meal to our family about a month ago while we were out of our house due to an electrical fire in our attic.  Tonight was my first time to personally make this meal, but it most definitely will NOT be the last.

My friend is living a Primal/Paleo lifestyle and has helped me a lot as I have gone Gluten-Free.  She blogs over at Primal Chow! Be sure to check out all of her yummy and healthier recipes!

For those of you who do not know… strict Primal/Paleo is always Gluten-Free, but Gluten-Free is not always Primal/Paleo.  I have found a lot of my favorite Gluten-Free recipes on Paleo or Primal blogs.  I do not see myself going strict Paleo, but I have a slight tendency to lean that way a bit.  So as you are out there searching for good Gluten-Free recipes, be sure to pay attention to our Paleo and Primal friends, too.

Homemade Marinara
Gluten Free and Paleo
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  1. 1/2 cup Olive Oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, chopped
  4. 1 stalk celery, chopped
  5. 1 carrot, chopped
  6. 2 (28-ounce) cans crushed tomatoes
  7. 4 to 6 fresh basil leaves
  8. 2 dried bay leaves
  9. Sea Salt and freshly ground black pepper
  1. In a large pot, heat oil over medium-high heat on the stove top. Add onion and garlic. Saute until soft and translucent, about 2 minutes.
  2. Add celery and carrot. Season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
  3. Add tomatoes, basil, and bay leaves. Reduce the heat to low. Cover pot and simmer for 1 hour or until thick.
  4. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add grass-fed organic butter. 1 tablespoon at a time to round out the flavor.
  5. This part is optional. I don’t do this: Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  6. If not using all the sauce, allow it to cool completely and then pour 1 to 2 portions into plastic freezer bags. Freeze for up to 6 months.
  7. While the sauce is simmering, prepare the pork chops as it needs to bake for an hour and a half.
  1. I personally used a larger onion, more garlic, and 6 fresh basil leaves. I did not take the extra step of processing the completed sauce in a food processor like she did. It is really good either way.
  2. I had enough leftover marinara to freeze for next time I make this and maybe still have some more leftover.
  3. * Please remember that you will need to start on the pork chops as soon as you get the marinara to the point of simmering, because the pork chops actually take 1 1/2 hours to bake (after you have prepared and browned them in a skillet).
The Journey Unexpected
Pork Chops Breaded in Coconut Flour
Gluten Free and Paleo
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  1. 6 pork chops
  2. garlic powder
  3. pepper
  4. 2 eggs, beaten
  5. 1 cup of coconut flour
  6. 4 tablespoons olive oil
  1. Preheat your oven to 350 degrees. Season the pork chops with garlic powder and pepper. Drench the chops in the beaten eggs, and then coat them liberally with the coconut flour.
  2. Fry them in olive oil for 3-5 minutes per side. Transfer chops to a 9×13 inch baking dish and cover with foil. Bake in preheated oven for 1 hour.
  3. After the chops have been baking for an hour, pour marinara sauce on top and bake for an additional 30 minutes.
  1. We did not even need our knives to cut through these pork chops and they were the thick ones. Talk about YUMMY! You may be asking, “Coconut Flour?” But let me assure you that although the flour definitely smells very “coconutty”… it does not make the pork chops have any coconut flavor at all.
The Journey Unexpected


Cauliflower Rice
Gluten Free and Paleo
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  1. 3 tablespoons olive oil or avocado oil
  2. 1 med cauliflower, grated (about 4 cups)
  3. 1/2 large yellow onion, diced (about 1/2 cup) ~ I actually used a whole large onion
  4. 2 medium-sized carrots, diced (about 1 cup)
  5. 1/4 cup diced green pepper
  6. 2-3 cloves of garlic, minced ~ I used about double that…lol
  7. 1 teaspoon minced ginger ~ I actually used about 1/4 teaspoon ground ginger
  8. 1/3 cup frozen petite green peas ~ I doubled this tonight and will likely add a bit more next time
  1. Grate cauliflower with a hand grater or with a grating blade on a food processor. Add everything into a frying pan after heating the oil. Fry all, add salt and pepper to your liking. I omit the salt, but go slightly heavy on the pepper and (as stated previously) heavy on the garlic.
  1. I plan to make this Cauliflower Rice often and attempt to freeze some next time. I say “attempt”, because it is quite addictive and it gets eaten up too quickly! 😉
The Journey Unexpected
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