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  • Jefferson Adams
    Jefferson Adams

    Mustard Pork Chops with Smashed Potatoes and Peas (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/13/2016 - Meat and potatoes turn corners when served with a tangy sauce of gluten-free mustard and rich sour cream. Add your favorite vegetable and beverage of choice for a perfect meal.

    Photo: CC--Carol BabyIngredients:

    • 4 boneless pork chops
    • 1 pound medium Yukon Gold Potatoes
    • 1 cup frozen peas
    • 2 scallions
    • 2 tablespoons butter
    • 2 tablespoons gluten-free brown or Dijon mustard
    • 1 tablespoon olive oil
    • ¾ cup dry white wine
    • kosher salt and pepper

    Directions:
    Place the potatoes in a medium saucepan with enough water to cover and bring to a boil.

    Add ½ teaspoon salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking.

    Drain and gently smash together with the scallions, 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper.

    Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.

    Season the pork with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, about 5 minutes per side.

    Move cooked pork to plate.

    Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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