Thursday, December 15, 2011

Pork chops and escarole



½ cup canola oil
2 tablespoons minced shallots
5 tablespoons finely minced lemongrass
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoon low-carb Hoisin sauce*
1½ tablespoons tamari
3 tablespoons water

Pork chops and escarole:

4 (8-ounce) center-cut pork chops
28 escarole leaves


1. In a large bowl, mix together the canola oil, shallots, lemongrass, garlic, ginger, fish sauce, Hoisin sauce, tamari and water. Reserve one-third of the mixture. Using the rest of the mixture, coat each pork chop and marinate in a 9-inch by 13-inch baking dish in the refrigerator for 2–4 hours, turning the chops once.

2. Preheat a grill to medium-high. Also preheat the oven to 375ºF.

3. When the grill is ready, remove the chops from the marinade and grill for 3 minutes on each side. Transfer the chops to a baking pan and bake another 5 minutes.

4. Meanwhile, transfer the mixture used to marinate the pork to a small saucepan. Bring to a boil, add the water and then reduce heat and simmer for 3 minutes.

1. Coat the escarole leaves with the reserved marinade and place them on the grill for 1 minute. Remove and place on a serving plate.

2. Place the pork chops on top of the escarole, drizzle with the warm marinade, adding any marinade not used for the escarole, and serve.

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...