Gluten-Free Pork Chop Bake With Cabbage Recipe

About this recipe

This hearty dinner features tender pork chops baked with a medley of cabbage, carrots, and onions, all seasoned to perfection. A gluten-free twist ensures everyone can enjoy this comforting dish.

Ingredients

• - Thomas Ridley Fresh British Pork Chops
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1Pc White Cabbage 1pc
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 100G Terre Exotique Winemaker'S Salt, 100G
• 420G Kingsford Corn Starch, 420G
• 3 X 200 Ml Santal No Sugar Pear

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Coat the pork chops in gluten-free flour, ensuring they are evenly covered. Reserve any excess flour for later use.
3. 3. Heat 2 tablespoons of salad oil in a large Dutch oven over medium heat. Brown the pork chops on both sides until golden, about 3-4 minutes per side. Season with salt and pepper, then remove and set aside.
4. 4. In the same Dutch oven, add the sliced onions, shredded cabbage, and peeled and chopped carrots. Sauté for 5 minutes until slightly softened.
5. 5. Sprinkle the reserved gluten-free flour over the vegetables and stir well. Pour in 2 cups of apple juice and bring to a simmer, stirring occasionally.
6. 6. Return the pork chops to the Dutch oven, nestling them into the vegetable mixture. Cover with a lid and transfer to the preheated oven.
7. 7. Bake for 30-35 minutes, or until the pork chops are cooked through and the vegetables are tender.
8. 8. Serve hot, garnished with fresh parsley if desired.