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Dietary Specials - Gluten Free - it's my choice

pork loin chops with cranberry & apple stuffing

A delicious Sunday dinner that all the family will enjoy. Serve with DS-gluten free Yorkshire puddings, roast potatoes, vegetables and gravy.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

4 Loin Pork Chops (approximately 700g)
115g (4oz) DS-gluten free Multi-Grain Sliced Bread
15g (½ oz) butter
1 small red onion, chopped
2tbsp chopped fresh parsley
1 dessert apple, peeled, cored and diced
¼ tsp ground cinnamon
¼ tsp Marigold Swiss Vegetable Bouillon made up with 50ml (2fl oz) boiling water
2 x 15mlsp (2tbsp) cranberry sauce (gluten-free)
Sea Salt and cracked black pepper

Gravy

1 tbsp Cornflour
1 tsp Marigold Swiss Vegetable Bouillon made up with 250ml (10fl oz) boiling water
Sea salt and crack black pepper if required

Method

1. Preheat the oven to 190°C/Gas Mark 5
2. Place the pork loin chops in a baking tray, sprinkle with 1 tsp of the chopped parsley and cracked black pepper, place in the oven for 20 minutes.
3. Meanwhile, place the DS-gluten free multi-grain bread (the crust can also be used), in a food processor until it resembles breadcrumbs.
4. Melt the butter in a small frying pan and fry the onion until soft and very lightly browned. Add to the breadcrumbs.
5. Mix in the parsley, chopped apple and cinnamon and process again until blended. Pour in the stock and stir in the cranberry sauce and season.
6. Remove the chops from the oven and turn over, top each chop with the stuffing, return the chops to the oven for a further 20 minutes.
7. Serve with DS-gluten free Yorkshire pudding, vegetables of your choice and gravy.
8. To make the gravy; use the juice from the chops, add the cornflour to the pan that has cooked the chops and gradually add the stock. Bring to the boil whisking with a balloon whisk all the time, season to taste.