When you are gluten-free it is so hard sometimes to navigate grocery shopping, going out to dinner, or even just going to a party where food is served. It sometimes feels like there is a wall between those who can eat anything they want and those who can’t eat certain things. I am hoping my recipes can bring people, family, and friends together.
I am currently on the tail end of my homeschooling journey. My son needed biology this year. I had hoped someone else would step forward and offer to teach it. But since no one stepped forward I offered to teach and have others join us. I have six high schoolers. Anyway, we discussed the forms of the matter today. In my day there was only 3: solid, gas or liquid. Nowadays there are more than the three. How exciting is that? I thought it was amazing and spent several days reading and getting informed. Here is a link to one of the articles that I read to prep for my class https://www.scienceabc.com/pure-sciences/how-many-states-of-matter-are-there.html
There are some foods that I miss being grain free and refined sugar free. But then there are some foods and recipes that I think actually taste better grain free. One of the foods that taste better grain free is my Southern Chicken Fried Pork Chops. This recipe uses cracker crumbs. But before you get cracker crumbs you need to have made my Dubliner Crackers first. I know it sounds like a lot of work to make crackers just to put them in the food processor to make cracker crumbs. It is. But the flavor and texture these crackers give these thin cut pork chops are nothing less than amazing. The flavor is heightened by the coconut buttermilk which gives this dish a slight tang.
I usually make the crackers a day or two ahead of time. That way don’t feel like it is such a job to make this dish. You don’t need to use all of the crackers to make the crumbs. This recipe is not KETO and is not low in calories. This recipe is decadent and indulgent.
2 lbs thin cut pork chops
1 1/2 cup dairy-free canned coconut buttermilk
1 1/2 cup Dubliner Crackers
1 1/2 cup cassava flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 teaspoons Savory Chicken Rub Spice
1/2 cup avocado oil
Preheat oven to 250 F. Wrap two baking sheets in tin foil as this will make for easier cleanup. One cookie sheet will be for the dipped chicken fried Pork Chops, the other will be for after it is cooked. Mix together eggs and coconut buttermilk until combined.
Put cassava crackers into a food processor and process until you have crumbs.
Pour cracker crumbs, cassava flour, salt, pepper, onion powder, garlic powder, smoked paprika, and Savory Chicken Rub spice into a gallon sized plastic bag. Shake the bag back and forth until thoroughly mixed
Make a conveyor belt line with egg mixture and flour mixture. Here is what I do. Pour 1/2 of the flour mixture onto a plate. Pour 1/2 of the egg mixture onto a plate.
Dip steak into egg mixture then dredge into the flour mixture and repeat.
When the egg mixture and flour mixture run low fill up with the remaining 1/2 egg mixture and 1/2 flour mixture. Yes, you will double dip your pork chops. Place dipped pork chops onto a baking sheet covered in tin foil for quicker cleanup. Batter all the chops.
Heat up a frying pan with avocado oil. You only need enough oil to cover the bottom of the pan. Don’t add the pork until the pan is hot. Fry steaks 3 – 8 minutes per side.
Turn steaks carefully with a spatula. Remove steaks to a baking sheet.
If you are worried about the cooked pork chops getting cold while you continue to fry the rest of the pork chops, then place on the second baking sheet and place in the oven to keep warm. Continue frying pork chops a few at a time. When they are cooked add to the baking sheet in the oven and continue baking. Drain steaks on to paper towels. Once all chicken fried pork chops are cooked remove warmed chops from oven and serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash, Turnip Mash or Carrots and Turnip Mash.