Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Published on 07/26/1996

This recipe comes to us from Dawn Dutton. 4 (4-ounce) boneless center-cut loin pork chops (about &

Vietnamese-Spiced Pork Chops (Gluten-Free)

This recipe comes to us from Dawn Dutton.

4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick - I used bone-in chops and it worked fine)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
¾ teaspoon salt
½ teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.