SWEET & SOUR PEPPERS

Wanting to try something new we decided to pick up some thinly sliced pork chops at the butcher. I turned to Gordon Ramsay for guidance and found his recipe for Pork Chops with Sweet and Sour Peppers and Onions. Here’s my spin on his dish with a few allergy-friendly substitutions.

INGREDIENTS:

• 2 Thinly Sliced Pork Chops

• Gluten-Free Bread Crumbs

• 1 Egg

• Cup4Cup Gluten-Free Flour

• 2-3 Orange Peppers

• 2 Fennel Bulbs

• Extra Virgin Olive Oil

• Basil

• 1 tbsp maple syrup

• Red Wine Vinegar

FOR THE SWEET & SOUR PEPPERS

1. Clean and slice 2 Orange Peppers and 2 Fennel Bulbs into strips. We’re using fennel and a sub for onions here.

2. Heat up extra virgin olive oil in a non-stick saute pan. Put the fennel in first and allow it to get a little bit of color then add the peppers.

3. Once both the fennel and peps are in the pan add Kosher Salt, Black Pepper, Maple Syrup, and let cook for a few minutes.

4. Now add the Red Wine Vinegar, I don’t have a precise measurement use pour in 2 turns around the pan’s worth. Let the vinegar cook down (like you would adding wine to a dish).

5. Remove and serve over the chops.

FOR THE PORK CHOPS:

1. Pat dry the pork chops and take them through the dredging process like you would chicken.

2. Season your flour and breadcrumbs with Kosher Salt and Black Pepper.

3. Dip the chops in Flour, then Egg, then Gluten-Free breadcrumbs. Shake off any excess.

4. Fry them in avocado oil until the internal temperature reaches 145 Degrees.