Gluten-Free Pork Chop Vegetable Bake Recipe

About this recipe

A hearty and satisfying dinner featuring tender pork chops baked with carrots and potatoes, seasoned with a gluten-free onion soup mix and soy sauce. Perfect for solution seekers looking for a flavorful, gluten-free meal.

Ingredients

• 1 Kg Harry & Percy British Salad Potatoes
• 1 Kg Carrots - 1kg
• - Thomas Ridley Fresh British Pork Chops
• - Ktc Vegetable Oil
• 1 L Kikkoman Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel and slice 4 potatoes and 1 large carrot into thin rounds. Arrange them evenly in the bottom of an 11 x 7 1/2 x 1 3/4-inch baking dish.
3. 3. Trim excess fat from 4 pork chops. Heat a large skillet over medium-high heat and cook the trimmings until about 2 tablespoons of oil are rendered. Discard the trimmings.
4. 4. In the hot oil, brown the pork chops well on both sides, about 2-3 minutes per side. Remove from heat.
5. 5. In a small saucepan, combine 1/2 cup water, 1/2, and 2 tablespoons gluten-free soy sauce. Bring the mixture to a boil, stirring occasionally.
6. 6. Spoon half of the soup mixture over the potatoes and carrots in the baking dish. Place the browned pork chops on top of the vegetables.
7. 7. Pour the remaining soup mixture evenly over the pork chops.
8. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
9. 9. Remove the foil and bake uncovered for an additional 10 minutes to allow the pork chops to brown slightly. Serve hot.