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Found 15 results

  1. Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy. Ingredients: 2 cups buttermilk 3 tablespoons packed light brown sugar 4 tablespoons extra-virgin olive oil Kosher salt 6 cloves garlic, smashed 6 bay leaves 2 teaspoons hot sauce 12 black peppercorns 1 lemon 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total) Vegetable oil, for brushing 6 ears of corn, husked 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Directions: To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours or overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature. Heat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared. Remove the pork from the grill; let rest 5 minutes. Serve with rice and your favorite sides.
  2. Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious. Ingredients: 6 lamb chops, about 1-inch thick 2 large garlic cloves, crushed 2 tablespoons extra-virgin olive oil 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves sea salt ground black pepper Directions: Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste. Rub the paste on both sides of the lamb chops and place in the refrigerator for an hour to marinate. When chops are done marinating, put them on a plate on the counter for about 30 minutes, until they are at room temperature. Heat grill to high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3½ minutes for medium. Serve with your favorite sides.
  3. 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. Ingredients: 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 Directions: 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.
  4. Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal. Ingredients: 6 pork chops ½ cup ketchup 3 tablespoons honey 3 tablespoons gluten-free soy sauce 3 cloves garlic, crushed Directions: Lightly oil the grill grate, and heat to medium high. In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic. Place the chops on the hot grill, and lightly sear them on both sides. Lightly brush glaze onto each side of the chops as they cook. Grill until no longer pink in the center, about 6-8 minutes per side. Serve with your favorite sides.
  5. Celiac.com 01/06/2017 - Spend any time in Japan, and you'll realize the important role of miso in Japanese cuisine. Miso makes a great marinade for fish, pork, chicken and even beef. This recipe uses red miso, sugar, Worcestershire and sesame oil to create a simple marinade that works great for pork or chicken, or just about anything else you like. Ingredients: 2 1½ inch thick, bone-in pork chops ¼ cup red gluten-free miso paste 2½ tablespoons Worcestershire sauce 1¼ teaspoon sesame oil ½ teaspoon sugar Directions: In a mixing bowl, whisk miso, Worcestershire, oil and sugar. Spread over chops, and allow them to rest for about an hour. Broil chops, turning once, about 4-5 minutes each side for medium. Let rest 5-10 minutes, then slice and serve.
  6. 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. Ingredients: 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.
  7. Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard. Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé. Ingredients: 4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions: Heat oven to 350 degrees F. Sprinkle pork chops with with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Brown chops quickly over high heat on each side. Remove skillet from heat. Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so. Put the skillet back on the heat. In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds. Whisk in broth. Whisk in remaining butter and oil. Cook, stirring until sauce is smooth. Remove sauce from heat. Plate the finished pork chops and pour sauce over each one. Serve immediately. Add rice and salad for a great gluten-free meal.
  8. This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 09/24/2014 - Every year, life seems to get more hectic. There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. This recipe takes only 4 minutes to assemble! Ingredients: 2 pounds pork chops ½ teaspoon garlic powder 3 tablespoons gluten-free soy Sauce: ½ cup gluten-free Italian dressing 1 small bottle gluten-free barbecue sauce Directions: 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.
  9. Celiac.com 06/24/2014 - I love pickling and marinating things. Lately, I’ve been pickling vegetables like cucumbers, turnips, and marinating everything from fish and chicken to mushrooms and pork. I’ve also been looking for a recipe that will deliver a special, romantic dinner without too much time or effort. This recipe offers a delicious summertime twist to the regular pork chop. Ingredients: 2 thick bone-in pork chops (8 ounces each) 1 cup fresh seedless raspberry pureé ½ cup honey 3 tablespoons lemon juice 1 tablespoon dry white wine ½ teaspoon kosher salt ½ teaspoon fresh minced ginger Generous dash of ground black pepper 1 tablespoon olive oil Use a strainer and a whisk over a bowl to de-seed fresh raspberries for enough raspberry pureé to make 1 cup. Whisk raspberry pureé, lemon juice, salt, ginger, and pepper together in a bowl; add pork chops and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, but ideally overnight. Remove pork from the marinade and shake to remove any extra liquid. Toss out the remaining marinade. Grill at 425 Fahrenheit, 3-5 minutes on each side until done. Serve with rice and vegetables for a lean, healthy, delicious meal.
  10. Celiac.com 04/01/2014 - Want to turn a few new corners with lamb? This recipe for perfectly cooked lamb loin chops and a yummy mint chimichurri sauce will do the trick. This recipe works best with lamb loin chops or thick rib chops. Ingredients: 2 pounds of lamb loin chops, about 8 chops, 1½ inch thick 2 tablespoons of red wine vinegar 1 teaspoon Kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil ½ cup baking soda Chimichurri Sauce: 4 cloves garlic, chopped 1½ cups fresh mint leaves, stemmed and packed 1 cups fresh parsley leaves, packed ½ cup stemmed fresh cilantro 2½ tablespoons fresh lemon juice 2½ tablespoons red wine vinegar 1 teaspoon Kosher salt ¼ teaspoon red pepper flakes ¼ teaspoon freshly ground black pepper ½ cup olive oil Directions: Coat chops with baking soda and place in refrigerator for 20 minutes. Remove chops from the refrigerator, rinse well and pat dry. Coat chops with red wine vinegar and let sit for 20-30 minutes. Pat chops dry with paper towel and sprinkle on all sides with Kosher salt. Set aside and prepare the chimichurri sauce. Finely chop the garlic, mint and parsley, and put into a bowl. Stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil. Heat olive oil in a large cast iron pan on medium high heat. Sprinkle black pepper on both sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan. Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Then quickly sear the fatty back edge of the chops. Once the chops are completely browned, lower the heat and continue to cook until the lamb chops are done to your liking. Lamb is best served rare, that means vivid pink on the inside, and never more cooked than medium rare. That means removing the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some chops may cook faster than others, so check them as they cook, and pull them off the pan as they reach desired doneness. Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving. Serve with chimichurri sauce.
  11. Celiac.com 03/18/2014 - Brining is a common culinary trick for getting really plump, tender, flavorful meat. Many people know that brining works great for holiday turkeys, but brining also works great for regular home cooking. Gremolata is an Italian condiment similar to a chimichurri sauce. Gremolata is usually made with lemon zest, garlic, and chopped herbs, such as parsley, mint and even rosemary and sage. Gremolata is commonly served with to the Milanese braised veal shank dish ossobuco alla milanese. In Milan, especially, gremolata often includes anchovies. In this dish, anchovy-free and gluten-free gremolata makes a delicious compliment to the succulent brined pork chops. Ingredients: 2 to 4 double-thick-cut bone-in pork chops Olive oil Brine: 5 cups water 6 tablespoons sugar 4 strips of lemon peel 3 tablespoons Kosher salt 3 bay leaves, crumbled ½ teaspoon coriander seeds, lightly crushed 1 sprig fresh thyme Gremolata: 2 tablespoons minced fresh parsley leaves 1 tablespoons grated fresh lemon zest 2 teaspoons minced garlic Directions Brining: For best results, prepare the brine and start soaking the chops a couple of days in advance. To prepare the brine, put one cup of water in a small saucepan, and add the crumbled bay leaves, coriander seeds, thyme, and lemon peel. Bring to a simmer and remove from heat. Let sit for a few minutes. Add the remaining quart of water. Stir in the sugar and salt until they dissolve and the water is basically clear. Place the chops in a freezer bag and pour in the brine. Seal and refrigerate for 2 days. To Cook: About an hour before cooking, Pull out the pork chops, rinse them with cold water, and pat them dry. To keep the chops from curling when they cook, score the outside rim of fat by cutting just to the edge of the meat at one inch intervals. Coat the bottom of a large skillet with oil. Heat to medium to medium high. Make sure the chops are dry, and coat them lightly with oil. Get the pan hot and place the chops in the pan. Brown chops on each side. Once browned, flip again, reduce the heat, and cook until internal temperature reads 145°F. Note that. because of the sugar in the brine, the chops may brown very quickly. Move them around the pan as needed to keep them from darkening too much. When done, remove the chops from the pan, tent with foil and let rest for 5 to 10 minutes while you make the gremolata. Make the gremolata by combining minced parsley, grated fresh lemon zest, and minced garlic in a small bowl. Serve on the side with the pork chops.
  12. Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop. Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile. It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way. This recipe serves four, so scale accordingly. Ingredients: 4 boneless pork chops (1-1½ inches thick) 4 fresh apricots or 1 peach, pitted and cut into wedges 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons honey 1 tablespoon water 1 tablespoons gluten-free brown mustard (I use Amy's) 4 cloves garlic, minced 2 teaspoons chopped fresh Italian parsley Salt and black pepper to taste Directions: Rinse and dry pork chops, and then season them on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned. Remove chops to a plate for a moment. Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water. Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly. Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed. Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner. The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.
  13. This recipe comes to us from Nickey Winter. Ingredients: 1 cup parmesan cheese ½ teaspoon garlic powder 2 eggs, beaten lightly Olive oil Directions: Mix cheese and garlic powder together. Dip your meat into the beaten eggs and then in to the cheese mixture 2 times. Sauté in olive oil until meat is done. Because the cheese is salty no other salt is needed. Leftovers can be cut up and used in salad.
  14. 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.
  15. This recipe comes to us from Cecilia McNeil. Arrange in baking dish with potatoes on bottom: 6 or 8 pork chops pan grilled 4 to 6 large potatoes peeled and quartered Sauce - Mix together: 1- medium green bell pepper chopped 1- 14.5 ounce can crushed tomatoes 1- 14.5 ounce can water 1- 8 ounce can tomato sauce ½ teaspoon cayenne pepper ½ teaspoon garlic powder 1 Tablespoon lemon juice 2 Tablespoons Worcestershire sauce salt and pepper to taste. Pour over potatoes and chops and bake at 350F for 1 hour. Fantastic!
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