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    Scott Adams

    Vietnamese-Spiced Pork Chops (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Dawn Dutton.



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    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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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