Sunday, September 18, 2011

Breaded pork chops- GF

We've been so busy around here!

When we aren't dodging hurricanes (Irene, Lee, Maria) we are busy working. We are just getting into the busy season for retail, that means Jon and I both are gearing up for a few months of fun :)

When we do find some free time, we can be found outside in the back yard or playing at the beach. Fall has finally begun to show up in the south, and the temperatures are dropping to much more tolerable levels. I enjoy sitting in the sun a few minutes every day while listening to my ipod. Jon loves the early mornings- mid to low 60's.

When I do manage to drag myself inside to make supper, I want something quick and easy. Since I don't really eat much pasta anymore (even gf pasta) that leaves veggies, meat, and sometimes rice. But mostly, we just grill up a lean cut of meat and serve it with a salad.

I was feeling ambitious the other night and decided to try and make a gluten free, breaded pork chop. Jon was over the moon about these!

They are good enough for company. And no one would ever guess it's gf.

I hope you are enjoying this amazing fall season!

Here's to you and your culinary adventures, friends!

Breaded Pork Chops
Makes 4 chops

1/2- 3/4 cup all purpose gluten free flour
1/2 tsp adobo seasoning
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp onion powder
4 bone in pork chops
prepared yellow mustard

Preheat a large skillet with a few tsp of olive oil in the bottom (medium heat).

Mix the flour with the adobo, garlic salt, pepper, and onion powder together. Set aside.

Lightly coat each pork chop with a small amount of mustard.

Dredge the chops in flour, coating completely.

Cook the chops in the oil for 7-10 minutes per side until a thermometer reads 145 degrees (for chops, ground pork requires 160 degrees)

The crust will be golden and crispy. Serve immediately.

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