So for dinner tonight, we have pan-seared pork chops, broccoli and rice with a nice pan gravy for you. Yes, you can make a nice gravy after you go gluten free! Here's how...
Let's start with the pork chops, or you won't have any meat juices to turn into gravy.
1 pork chop per person
Salt, pepper and paprika (McCormick brand is safe)
Heat a large skillet over medium-high heat. Drizzle skillet with olive oil. Add pork chops, and sprinkle with salt, pepper and paprika. Allow to brown for a few minutes, then cover, and cook for about 5 minutes more. Remove lid, and turn chops. Cover again, and cook until done. Remove from pan to a platter, cover with foil, and allow to rest.
While chops are cooking, make the rice. Our family of four LOVES rice! So, this is the size batch I make for us.
2 cups rice
4 cups stock/broth (I used Pacific brand Organic Free Range Chicken for this meal)
Put rice and stock in a medium saucepan. Bring to a boil over high heat, reduce heat to low, and simmer for 15 minutes. Remove from heat, and allow to stand for 5 minutes. Fluff with a fork and serve.
Steam broccoli while rice is cooking.
Also, make your gravy. To the juices in the meat pan, add a few tablespoons of gluten free all purpose flour (I use Gluten Free Pantry brand) or cornstarch. Whisk to thicken, then add chicken stock (I used about a cup and a half) to make the gravy. It's important here to use a whisk because it helps take care of all the clumps. You may still have lumps in your gravy, but hopefully, they will only be the bits that are left in the bottom of the pan.
This is definitely a nice enough meal to serve unexpected company, without too much effort, and quick enough to feed your hungry hoard between school, soccer practice and piano lessons. Enjoy!
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