Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce.
- 4 pork chops, bone-in
- 4-5 crushed garlic cloves
- 2-inch thumb of fresh ginger, sliced thin
- 1 teaspoon black pepper
- ¾ cup gluten-free soy sauce
- 1 cup fresh blood orange juice
- 1 tablespoon lard or bacon fat
- 3 tablespoons potato starch, for dredging chops
- ½ cup cream
First, in a gallon Ziplock bag add the garlic, ginger, pepper, gluten-free soy sauce and orange juice.
Taste the marinade, and adjust the salt as needed by adding more orange juice.
Add pork chops and place in refrigerator for 3-8 hours.
Remove the marinated chops, and dry with paper towels.
Dredge chops lightly with potato starch.
Reserve marinade to make sauce later.
Heat large stainless steel or cast iron skillet on medium high.
Add butter or lard and brown the pork chops 2-4 minutes on each side, depending on thickness.
Remove pork chops to a plate.
Add marinade back into the skillet and bring to boil.
Boil down for about 5 minutes on medium boil.
Turn off heat and let it cool a little before adding the cream.
If you are using regular full-fat cream, you can add when the sauce is still boiling.
Serve with rice and our favorite vegetables.