Gluten Free Apple Cinnamon Fried Pork Chops

If there is one thing that I love on this earth as much as Shrimp it's a good coated fried pork chop. NO, not the most health conscious thing to eat but oh man is it yummy! When I started eating gluten free food the first thing I tried was using Chex as a coating for fried chicken. It was good and crispy which is something my BF at the time(now my ex again) said he had the hardest time finding, something that would be good and crispy when it was fried.

One day when I was getting ready to make some pork chops for the kids I realized that I had some apple cinnamon Chex in the cabinet. Well people, we all eat applesauce with our chops right? So I figured, why not? I poured half the box into a gallon sized zipper storage bag and pounded them silly with a rolling pin. Then I proceeded to make some of the yummiest fried chops I've ever had. The cooking brings out the apple flavor even more. They're sweet and crunchy and most definitely sinful but soooo good they'll make your mouth water just thinking about them!

For those of you who are meticulous about your recipe measurements please bear with me. I do not do exact measurements on things because to me cooking is fun and anything left over just gets put away to use next time if possible. I generally keep a full box of ground up Apple Cinnamon Chex on hand in the cabinet and just pour them into the plate use them until they're gone and add what I think I'll need for what is left.


Gluten Free Fried Pork Chops


2 cups of ground up Apple Cinnamon Chex
4-5 Boneless Pork Chops(I cut mine 1-1.5 inches thick)
1 cup of Bob's Red Mill Gluten Free All-purpose Flour
1-2 cups of milk(Your choice of Milk. I have use all kinds and no matter what kind it works fine)
3-4 tablespoons of coconut oil


Get your dredging system ready. A bowl of Milk, a bowl of flour and a bowl(in this case I prefer a plate) of Chex.

Soak the pork chop in milk for approximately 1 min. If you have more time, you can marinade the chops in the milk overnight and they stay a lot more moist when they're cooked.

After soaking your chop, cover it in flour completely.

Then dip your chop in the milk again to get the flour good and sticky.

Place your chop into your Chex and cover completely. Some people prefer to use the old "shake and bake" method where they put the chop into a bag and shake. My problem with this is that the inside of the bag gets gooey and you tend to get clumps. Once the chop is coated, set it aside on a plate.

Place your coconut oil into a good sized frying pan(use enough oil to coat the whole bottom of the pan) and warm until a wooden spoon placed into the center of the pan makes it bubble.

Place your chops into the pan and fry one side for about 3-4 minutes and flip over. This gets the coating good and stiff so you don't get chops that are gooey on one side and have coating falling off and too stiff on the other side.

Cook for approximately 20 mins total on medium heat until the meat goes from soft and floppy to good and stiff when you pick it up to flip it. Be sure to flip the chops every 7 mins or so to keep one side from burning.

I serve my chops with a salad with our favorite Sweet Vidalia Onion and Cucumber dressing.

Variations: Last night I added Cajun seasoning to my flour. It made for a sweet and spicy combination that was very good!!

Ruth's Chris New Orleans Style BBQ Shrimp

All of the ingredients in this recipe are gluten free. :D I love me some shrimp and I'm always looking for new ways to cook them. 

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.