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Wednesday, February 17, 2010

Pork Chops with Apple-Raisin Sauce

It's been a while since I last Joined Linda over at The Gluten Free Homemaker for one of her "What can I eat that's gluten-free?" recipe days.  I guess it's only appropriate that I post a recipe I've been working on for a while.  I think it's pretty established now that I've made it a few times.  This is one of those recipes that I just pieced together from knowing what flavors I like to combine.  It's not from a book.

And, because I tend to cook like a grandma, the measurements are not exact (heck - they barely exist).  But that's the fun of it for me!  Finding the tastes and combinations I enjoy.

Olive oil
Boneless pork chops.  (I like the ones with the dark meat on them - they're more tender)
Crushed garlic - several cloves (to taste)
Chopped small onion
2 cups chicken broth
Diced sweet apples (about 1 small apple per chop)
1 generous handful of raisins
Salt/Pepper to taste
Cold water and corn starch (for thickening)

Step 1:  Heat the olive oil in large skillet.  Quickly brown/sear chops on both sides.  Remove chops. 
Step 2: Reduce heat to med-high. Add garlic and onion, stir to prevent burning and cook until onions are clear.  Return chops and any accumulated liquid to the pan, scooping the onion/garlic mixture on top of the chops. Add salt and pepper.
Step 3: Add chicken broth, then apples and raisins. (See below) Cover, reduce heat to medium (or med-low if your stove cooks hot).  Simmer until apples are soft and chops are cooked through.  Time will vary based on thickness of your chops. Meanwhile, mix cold water and corn starch.  Set aside.

Step 4: Once cooked, remove chops and spoon some apples and raisins over each chop.  Reserve some of the fruit for the sauce.  Return heat to high and bring liquid to a boil.
Step 5: Using a hand blender, blend the fruits, onion, and garlic into the liquid.  Add starch mixture to thicken slightly until a light sauce forms.  (If you don't have a hand blender to use in your pan, you can simply whisk the starch in, but blending ingredients together makes for a much richer, more flavorful sauce.)  Cook for a few moments to aid in thickening.  Pour/spoon over the fruit and chops.

Add sides of your choice.  I served them with green beans and garlic mashed potatoes.

Friday, February 5, 2010

My favorite bread

The Gluten Free Pantry French Bread is my all-time favorite (so far)!  

It is super-versatile, easy to mix, and consistent.  I tried a bunch of different breads when I was first diagnosed, and this one has stayed my favorite.  It tastes good, and I can pretty much make whatever I want to from it.

I have made dinner rolls, large loaves of bread, pizza crusts, and little loaves from this mix.

Most commonly, I make 2 small loaves from the mix.  Ironically, I have never made a baguette from this mix.  (because I don't have a baguette pan.)

Back when I used to bake anything and everything, all the time, I bought small loaf pans for making banana bread and zucchini bread (because that's what Grandma used, of course). 

These are the pans I use now for making this mix.  The one on the left is a regular sized bread pan.  The mix can make one of those if you want larger, sandwich sized bread.

I like the small loaves because I can slice one, wrap it tightly and freeze it.


Then I can eat the other.  I am the only person in the house who eats gluten free, so I don't usually make it through the whole loaf without freezing some. 

If you're looking for a good tasting bread with a nice texture that is good plain, toasted, or grilled or served as french toast, garlic bread, or straight from the oven, pick this one.  I love it.

What's your favorite?
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