Thursday, March 12, 2015

The Disappearing Pork Chops

     Do you know why these are called disappearing pork chops? Because everyone will so enthusiastically eat them!Whether you are from Europe, Africa, Asia, the Middle Eastern countries, the Mediterranean or the Americas, you will enjoy this easy-to-fix, wholesome meal! (If you don't like pork, just change it to chicken or beef minute steaks!)

What you need:
-5-8 tablespoons olive oil
-4 pork chops (or enough pork chops for your family (1 per person--if there are more in your family, you will need to increase the rest of the recipe)
-1 cup rice flour or cornstarch with 1 teaspoon ground thyme put into a ziplock bag
-1 large chopped onion
-5 cloves chopped garlic
-1/2 to 1 cup chopped mushrooms (optional)
-1/2 cup chicken or beef broth
-1/2 cup apple cider

Bread the pork in the flour mixture. Do NOT throw away remaining flour. Heat oil in a cast-iron skillet, then add the pork chops. Braise for 4 minutes (or until breading is crispy) on each side. Set aside on a plate.

In the same skillet, keeping heat on high, saute the onion, garlic and mushrooms (optional). Stir in remaining flour until it is dissolved into the vegetables. Stir in broth and cider and beat with whisk until slightly thickened. 

Add the pork chops into the sauce, then turn heat onto medium. Cover with lid and simmer, first on medium heat, then on low heat, flipping pork chops occasionally. Pork will be done when grey in the center and is very tender and moist.

Serve with noodles, potatoes, rice or bread; also tossed salad or cooked vegetables. Chilled grape juice or other juice for a beverage will taste delicious with this recipe.
Allergen information:This is gluten free if you use rice flour or cornstarch for the breading. If you have an allergy to molds, absolutely DO NOT use mushrooms!



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