NHEG-September-October2022

CREOLE SPICED PORK CHOPS RECIPE (GLUTEN FREE)
Ingredients
• 4 pork chops, 1 inch thick
• 1 tsp sweet paprika
• 1/4 or more cayenne pepper
• 1/4 tsp dried thyme
• 1/4 tsp red pepper flakes
• 2 - 3 T canola oil
• 1 - 2 T all-purpose (or gluten-free) flour
• 2 C pork or beef stock
• 1/8 tsp Worcestershire sauce
• 1 bay leaf
• salt & fresh black pepper to taste
• chopped parsley and minced garlic for garnish
• Hot rice
PUMPKIN MUFFINS RECIPE (GLUTEN FREE)
Ingredients
• 1 cup brown rice flour
• 1 cup white rice flour
• 1 ½ â 2 Tbsp gluten free baking powder
• ½ tsp baking soda
• 1 tsp xanthan
• ½ tsp fine Celtic sea salt
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ½ cup agave nectar
• 1 cup sultanas/raisins
• 1 organic egg
• ¼ cup cold pressed canola oil
• ½ cup to a cup of plain mashed pumpkin
• ½ cup organic almond milk or soy milk
Directions
1. Combine the dry ingredients - the thyme, cayenne, red pepper , salt and black pepper, paprika with the
whisk and shake
2. Sprinkle evenly over the chops
3. Saute the chops over med-high heat in a little oil until done
4. Remove the chops to a plate
5. Sprinkle the flour into the saute pan and whisk until you have a roux, adding oil and flour to get that paste
consistancy
6. Add the stock to the roux, the worcestershire sauce and the bay leaf
7. Slide the chops into the pool and simmer for about 5 minutes
8. Serve on rice, garnished with the parsley and garlic
9. [NOTE: For those who want to present a more ‘upscale’ plating, you can deglaze the pan with 3/4 C of
cream sherry, and let that reduce a bit just prior to making the roux. I also remove the finished chops to
a warming station, then thicken the sauce with 1 Tbs of cornstarch and 1/4 C of water. When thickened, I
remove from the heat and stir in 2Tbs of sweet butter. Then I plate up.]
Directions
1. Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
2. Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
3. Add in the dry ingredients and mix until a thick batter forms.
4. Fold in the raisins and spoon into well greased muffin pots.
5. Bake in a moderate oven â about 170C/325 F for approximately 20 minutes.
6. Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
7. These muffins will keep in the fridge for a few days, or freeze really well in an airtight sealed bags for school
lunches or work snacks.
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