It's my 10th post after creating the Ginger Lemon Girl blog!
Thanks so much to all of you friends who are reading and supporting me!
This has been such a wonderful outlet for my creativity in the kitchen! I never had any intention of making this a gluten-free recipe site to begin with; but I am truly enjoying learning a new way to cook and a I have a better appreciation for the meals I'm preparing.
I grew up cooking and I'm probably more comfortable in my kitchen than I am anywhere else, yet up until now; I rarely thought about trying different types of grains, using more of a variety of fresh vegetables (as opposed to my usual can of corn, green beans, or peas), preparing foods like corn and potatoes with diverse cooking techniques to produce unique flavors and textures... I guess you could say that I was sort of in a cooking rut. I'm terrific with the same things I've always made, but I didn't experiment with new foods very often. Now, for instance, I am in love with freshly julienned jicama! I love the crunch and the sweetness of this vegetable that I'd never heard of (or probably would not have dared to try) until recently. Now, I love discovering new foods, and I look forward to sharing them with you. Thanks so much for reading!
On to today's post!
One of my very favorite food bloggers is Lindsey over at the Fridge Magnet. She is a food writer for the Roanoke Times with an amazing assortment of food tastes and a great sense of humor! I'm also super jealous she gets paid to do this!! Check her out if you haven't before, even if you're not familiar with the Roanoke VA area, you'll love her writing and her stories!
Recently Lindsey posted a pork chop recipe that her friend Stacy made after a long hot day of moving. I just happened to have defrosted pork chops in my fridge ready to use, so I couldn't wait to try them!
You can find the original recipe on Lindsey's site, but I had to change some of the ingredients to make the dish gluten-free. I truly think you will enjoy it! Hubbie Michael said that he would like to try the same recipe with chicken breasts! He said he really liked the crispiness of the cornmeal and the wonderful taste and aroma of the homemade cream of mushroom soup with white wine! I don't know Stacy myself, but these chops were so good, I couldn't claim that I came up with them! Here is Stacy's recipe, gluten-free style!
Stacy's Pork Chops (Gluten-Free)
6 thick-boneless pork chops
1 tsp. garlic powder
1 tsp. seasoned salt
2 eggs, beaten
1/4 cup white rice flour
1 - 2 c. yellow corn meal
1 tsp. oregano (to combine with cornmeal)
1 tsp. garlic (to combine with cornmeal)
1 tsp. basil (optional to combine with cornmeal)
3 Tbsp. Parmesan cheese (to combine with cornmeal)
4 Tbsp. olive oil
* 1 recipe gluten-free cream of mushroom soup (see recipe below)
1/2 cup milk
1/3 cup white wine
Preheat oven to 325.
Rinse chops. If thick, pound out to about 1/2-inch thick. Pat dry and season with garlic powder and seasoned salt. In a flat bottomed bowl, mix cornmeal, garlic, oregano, basil, and Parmesan. Dredge chops lightly in rice flour, then dip in egg, then coat with seasoned cornmeal mixture.
Heat oil in skillet and fry chops until cornmeal breading is browned. Place in a 13 X 9-inch pan and cover with foil.
Bake one hour.
(Are those some tasty lookin' chops or what! This picture does not do them justice!!)
After one hour, combine soup, milk and wine. Cover chops with soup mixture and bake for another 30 minutes.
(This was gorgeous coming out of the oven with the cream soup mixture bubbling all around with the little pieces of sauteed mushrooms clinging to the chops! Yum!!)
Serve with mashed potatoes or rice.
Those crispy, juicy chops were awesome with smashed potatoes and green beans! (Okay, okay, I know they were canned, but I was short on time, give me break!! ;-) The cream soup with wine made a super yummy and appetizing gravy!
I cannot describe to you the heavenly aroma that wafted from the kitchen when this dish was baking! I can't wait to make it again! This would be a perfect dish for company (they'd never think it was this easy!!!) Happy eating!
The following is a truly versatile recipe for us gluten-free folks! You can make this soup as cream of mushroom (just add freshly sauteed mushrooms), cream of celery with a little sauteed celery, or cream of chicken... cheese soup, etc.... have fun with it! You can use it in place of 1 can of cream soup in any recipe!
1 cup milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp MSG-free chicken bouillon
1/2 tsp sea salt
dash of freshly ground pepper
- In a small saucepan, whisk milk and cornstarch till well blended.
- Stir in butter, bouillon, salt, and pepper.
- Heat to a boil, stirring frequently. Simmer on low for 1-3 minutes more to thicken.
- Add ingredients for desired cream soup: For our recipe, I added 1 c. of sliced sauteed mushrooms and SPIKE garlic seasoning to create a Cream of Mushroom and Garlic soup.
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