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Pork Chops in Ginger Raspberry Marinade (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 06/24/2014 - I love pickling and marinating things. Lately, I’ve been pickling vegetables like cucumbers, turnips, and marinating everything from fish and chicken to mushrooms and pork.
I’ve also been looking for a recipe that will deliver a special, romantic dinner without too much time or effort. This recipe offers a delicious summertime twist to the regular pork chop.
- 2 thick bone-in pork chops (8 ounces each)
- 1 cup fresh seedless raspberry pureé
- ½ cup honey
- 3 tablespoons lemon juice
- 1 tablespoon dry white wine
- ½ teaspoon kosher salt
- ½ teaspoon fresh minced ginger
- Generous dash of ground black pepper
- 1 tablespoon olive oil
Use a strainer and a whisk over a bowl to de-seed fresh raspberries for enough raspberry pureé to make 1 cup.
Whisk raspberry pureé, lemon juice, salt, ginger, and pepper together in a bowl; add pork chops and turn to coat.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, but ideally overnight.
Remove pork from the marinade and shake to remove any extra liquid. Toss out the remaining marinade.
Grill at 425 Fahrenheit, 3-5 minutes on each side until done. Serve with rice and vegetables for a lean, healthy, delicious meal.
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