Saturday, March 10, 2012

Pork Chops And Gravy (also Gluten Free)

Delicious pork chops and gravy
During another experimental cooking adventure, my official taste tester was impressed with my gluten free pork chops and gravy. We have family members that require a gluten free diet so I like to experiment with combinations of ingredients so we can all eat the same meal. Thanksgiving no longer requires 2 gravies, we all eat gluten free gravy. I think it is healthier and we all like it better than the traditional gravy. So if you are looking for delicious pork chop recipe and would also enjoy the benefit of gluten free flour, try this! It's so very yummy!
Ingredients for Seasoning:
1 cup white rice flour (I used Bob's Red Mill) but feel free to use all purpose white flour if you don't want gluten-free
1 T dried thyme
2 T onion powder
1 tsp rosemary
2 T garlic powder
1 T dried oregano
1/2 tsp cayenne pepper(optional)
1 tsp sea salt
1/2 tsp coarse ground pepper (or to taste)
Mix all of the above ingredients and pour them into a large baggie. Meanwhile, heat 1/4 cup olive oil in a large pan over medium heat on the stove.
Rinse 3-4 thick boneless pork chops and place the pork chops in the seasoning baggie and shake to coat the pork chops. Remove one at a time and add to the hot oil in the pan. Fry in the oil until they are light brown - about 5 minutes on each side. Take out the pork chops and place them on a plate and cover with a dish towel or paper towels to keep them warm. 
Next you will need:
1 cup chicken stock or chicken broth will work too (I use Rachel Ray's)
1/2 cup buttermilk (if you don't have buttermilk, use 1 cup white milk with 1 tsp of lemon juice stirred in)
Take a few spoonfuls of the seasoned flour mix and whisk into the pan with the remains of your pork chop frying. Add about half of the chicken broth and keep whisking until mixed, then add the rest of the chicken broth. It should start to thicken - keep whisking. If you think you need more gravy, in a small bowl mix about 1 T white rice flour to another 1/2-3/4 cup of chicken broth and add to pan. I had absolutely 0 lumps but if there is an unfortunate incident with lumps in your pan, just pour your gravy in a strainer and bowl, then add the gravy back to the pan and dump those lumps! Add your milk to the gravy and stir. Add your pork chops back to the pan and let simmer for about 20 minutes (or until your pork is done). Once again, my husband was late for supper so mine simmered for about an hour. They were so tender and yummy! 
Love and peace,
~ Simply Tammi

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