Gluten-Free Simplicity

Pork Chops Cippoline: A Hearty Gluten-Free Dinner with a Bite

This Hearty Dinner will feed 4 to 6 people.

 Ingredients:

• 1 Fresh Raw  Cippoline Onion (peeled and diced).
• 2 Tablespoons of vegetable oil or Olive oil. *
• 2 Pounds of de-boned pork chops.
• 1 Pound of fresh cabbage sliced about 1/4 inch thick.
• 1/2 Cup of fresh carrots (sliced Julienne — matchstick).
• 1/4 Cup Fresh Green Pepper (diced).
• 1/4 Cup Vinegar. *
• 1/4 Cup Brown Sugar. *
• 1/4 Cup Butter / Margarine (in two equal portions). *
• Ground Black Pepper, Salt, Garlic Salt, Celery Salt, and Jane’s Crazy Mixed Up Salt ready to sprinkle. *

 Process:

1. Heat a large (10-12 inch) skillet (oven ready) over medium heat with oil.
2. Add 1/8 cup (or 1/2 of what was set aside) butter/margarine and melt.
3. Add Cippoline onions.
4. Place pork chops over onions.
5. Season with Ground Black Pepper, Salt, Garlic Salt, Celery Salt, and Jane’s Crazy Mixed Up Salt.
6. Let cook for about 5 minutes.
7. Turn pork chops over.
8. Add Fresh Cabbage, Carrots, and Green Bell Pepper.
9. Season with Ground Black Pepper, Salt, Garlic Salt, Celery Salt, and Jane’s Crazy Mixed Up Salt.
10. Pre-heat oven to 350 degrees Fahrenheit.
11. Pull pork chops out from under cabbage mixture and place over tops of cabbage.
12. Pour Vinegar, Brown Sugar and Butter/Margarine Mixture over pork chops.
13. Cover and place in oven.
14. Let bake 30 minutes.
15. Uncover and let brown for 15 minutes.
16. Serve with cabbage mixture on top of pork chops.

* Be sure to use Gluten-Free versions of these ingredients.

Note: Jane’s Crazy Mixed Up Salt is reportedly gluten-free.

+ This recipe might be complimented in several ways:

1. Try grating a about 2 ounces of  Gruyere cheese and sprinkling it over the pork chops just prior to browning.
2. Try sprinkling with a modest amount of ground Cinnamon, an even smaller amount of Nutmeg, OR Allspice.

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