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Found 3 results

  1. Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please. Ingredients: 4 boneless pork chops, trimmed 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ cup gluten-free beef broth ¼ cup gluten-free soy sauce 2 tablespoons brown sugar 2 teaspoons vegetable oil ¼ teaspoon red pepper flakes 2 teaspoons cornstarch Black pepper, to taste Directions: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot pan for about 5 minutes on each side. Remove browned chops to a plate. Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens. Pour sauce over chops to serve. Top with black pepper as desired.
  2. 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.
  3. Hi all! I bought some organic pork chops at the supermarket and am hesitant to eat them as I've never tried eating them since I went gluten-free. No gluten in meat seems like an obvious point, but I'm maybe a little too careful, lol. I buy organic chicken and the label says gluten-free on it. The label for the pork chops does not. The butcher at the store told me they're gluten-free but I don't know how much he knows about celiac so I never fully trust an answer from someone who doesn't have it. Any info would be helpful! Thanks!
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