This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
- 2 pounds pork chops
- ½ teaspoon garlic powder
- 3 tablespoons gluten-free soy
- ½ cup gluten-free Italian dressing
- 1 small bottle gluten-free barbecue sauce
The night before, wash chops then pat them dry with paper towels. Sprinkle garlic powder on both sides of the chops, and then place them in a resealable plastic bag. Pour in soy sauce and Italian dressing; seal bag and refrigerate overnight. In the morning place chops and marinade in a crock-pot, add the barbecue sauce by lifting the chops with a fork to distribute it evenly. Cover and cook on low for 8 hours. This recipe serves 4-6 people.
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