Gluten Free Rose Harissa Pork Chops with Onion Gravy

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Repeat after me. Just say no to boring pork chops. Not only are these Gluten Free Rose Harissa Pork Chops with Onion Gravy going to become a dinnertime favorite, you can be sure every bite is juicy and packed with flavor.

Gluten Free Rose Harissa Pork Chops with Onion Gravy

Have you ever noticed that somewhere along the way pork chops got a bad rap? I don’t know if there was a generation scarred from over cooked, gray, sad, bland chops. This recipe however takes the classic pairing of pork chops and gravy and gives it a total slightly exotic makeover.

Rose Harissa, a Taste of the Exotic

Both the thick cut pork chops and the rich and flavorful gravy in this dish get a kiss of rose harissa. While every blend of harissa slightly varies, not just from country to country but also region to region, there are certain characteristics you can always taste in harissa.

First, there is always some sort of pepper. Some have roasted red peppers and Baklouti peppers. The blend I am using from Collected Foods has Aleppo pepper. Warm spices such as cumin, paprika, along with bright notes of coriander and garlic are also common. The dried rose petals add that floral accent while also tempering the heat.

The rose harissa accents the rich and meaty chops while also bringing out the sweetness of the onions in the gravy and adding a sassy kick. With one seasoning blend, you have an instant update.

Juicy Gluten Free Rose Harissa Pork Chops with Onion Gravy

When it comes to pork chops, they should always be juicy. These pork chops Couldn’t be easier. Let’s break it down.

First, you are going to want thick cut pork chops for this dish. I recommend going with a bone in, even double bone, option, but boneless also works. Look for pork chops that are at least an inch thick.

Make sure your skillet is fully heated before adding your pork chops to the pan. A cast iron skillet also works well because you are going directly from the stove top to the oven. You are just searing these chops to build that beautiful crust before finishing them off in the oven.

Make sure you check the internal temperature of your pork. For Gluten Free Rose Harissa Pork Chops with Onion Gravy you want to pull them from the oven at around 145. This will give you juicy meat that’s cooked through.

Allow them to rest for a few minutes before slicing in. I know this is the hard part as the smell of that rose harissa will be making your mouth water. But treat your chops like a steak and allow the juices to redistribute into the meat.

It’s that easy! Looking for more dinner inspiration? Make sure you check out my recipe for Gluten Free Chicken Parmesan with Dairy Free Alfredo.

Gluten Free Rose Harissa Pork Chops with Onion Gravy

Gluten Free Rose Harissa Pork Chops with Onion Gravy

Thick pork chops perfumed with rose harissa are seared and roasted in the oven and draped in rich onion gravy.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2


  • Cast iron skillet or oven proof skillet
  • saucepan


Pork Chops

  • 2 thick cut pork chops
  • 1 tsp rose harissa
  • 1/4 tsp salt
  • 1 tbsp olive oil

Onion Gravy

  • 1 onion, thinly sliced
  • 1 tbsp Dairy Free butter
  • 1 tsp garlic, minced
  • 1/2 tsp rose harissa
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cups chicken stock
  • 1/2 tsp smoked paprika
  • 1 tbsp cornstarch


Pork Chops

  • Preheat oven to 375 degrees.
  • Heat an oven safe skillet or cast iron over medium heat with the olive oil.
  • Season both sides of the pork chops with the salt and rose harissa.
  • Place in the hot skillet. Sear both sides of the pork, 1-2 minutes, allowing a crust to for.
  • Transfer skillet to the oven and bake 15-20 minutes, or until internal temp reads 145.

Onion Gravy

  • Add the Dairy Free butter and onions to a saucepan on low heat.
  • Allow the onions to caramelize, stirring occasionally, 10-15 minutes. If they start to get too dry add a small splash of water to help them break down.
  • Add the rose harissa and garlic, stirring to combine.
  • Add all of the seasonings and the chicken stock reserving 1/4 cup of the chicken stock.
  • Turn up the heat to medium and cook for 10 minutes.
  • Stir the reserved chicken stock and cornstarch together to form a slurry. Pour into the onion mixture.
  • Allow to come to a boil, stirring occasionally, until gravy is thickened. Remove from the heat.
  • Serve over the pork chops and mashed potatoes. Enjoy!
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