Cherry Chipotle Pork Chops {Gluten Free, Paleo, Dairy Free}

gluten free pork chops

These gluten free pork chops were probably the hardest thing I’ve ever tried to photograph. Not only could I not get the lighting right, but the sauce made the pork chops look shiny, fuzzy, and reflective. I probably took 20+ pictures! So even though my picture isn’t that great, take my word for it: these are AWESOME!
Every time I tell my husband we’re having pork chops he asks if I’m making “the cherry ones” because it’s one of his absolute favorites. I started making this recipe several years ago but then quit because my recipe called for a can of cherry pie filling, which is the worst because it’s choc full of high fructose corn syrup and red dye!
But now I use pure cherry preserves to get all the flavor with none of the junk ingredients and it tastes as good as ever! DE-lish!
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5.0 from 1 reviews
Cherry Chipotle Pork Chops
Recipe type: Entree
  • 6 Pork Chops, About 1" Thick
  • ½ Tsp. Sea Salt
  • ½ Tsp. Ground Cinnamon
  • ½ Tsp. Coconut Palm Sugar Or Sweetener Of Choice
  • Olive Oil, as needed
  • 1 Cup Cherry Preserves
  • ¼ Cup Orange Juice
  • 2 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Chopped Chipotle Pepper in Adobo Sauce (seeded to reduce heat)
  • 1 Tbsp. Orange Marmalade
  • 1 Clove Garlic, minced
  • 1 Tbsp. Tapioca or Arrowroot mixed with 1 Tbsp Cold Water, if desired
  • Thinly Sliced Green Onion, for garnish
  • Dried Cherries, optional for garnish
  1. In a small bowl, mix together the cinnamon, sugar, and salt.
  2. Sprinkle the mixture evenly over both sides of the pork chops.
  3. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Once heated, add as many pork chops as will fit comfortably. Cook, uncovered, 7 - 8 minutes or until browned. Flip over and cook until just cooked through. Remove to a serving platter and cover with foil to keep warm. Repeat for remaining pork chops if you couldn't fit them all in one skillet.
Note- If your pan has brown bits on the bottom it's fine, but if it looks and smells burned, place it under running water and scrub off the burned bits before proceeding.
  1. Let's make the sauce: In the same skillet, combine all the above ingredients... the garlic, cherry preserves, orange marmalade, orange juice, red wine vinegar, and chipotle pepper. Cook and stir 3 minutes or until heated through.
  2. If you prefer your sauce to be thicker, add in the tapioca flour mixed with cold water and stir until thickened.
  3. Pour sauce over pork chops and garnish with green onion and dried cherries.


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7 responses to “Cherry Chipotle Pork Chops {Gluten Free, Paleo, Dairy Free}

  1. Hi,
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  2. Jen

    I was JUST at the store thinking about porkchops today and now I have a new reason to make them! Can’t wait to try this on my family. I love pork with fruit. Great combo.

    Thanks for another great one!

    my BIG FAT grain free life

  3. This sounds incredible. Better still is that I could see this as doable in a crock pot, just replace the cops with a pork shoulder, sear it with the seasonings as you would the chops, then combine the sauce ingredients and pour them over the shoulder in the crock pot then let it cook for 6-8 hours.

  4. deb

    Best. Pork Chops. Ever!!! I couldn’t find the pepper so just used McCormick’s chipotle dry seasoning (1TBSP) and it worked great. I will for sure be making these again!!!

    • Cassidy

      I’m happy you liked them so much! They are my husbands favorite 🙂 …I’ll have to try using the chipotle dry seasoning, I end up using one pepper and throwing the rest out cause I don’t use them often enough and they go bad. Thanks!


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