This easy dinner recipe is from the January 2009 issue of Foods Matter, a magazine (both online and in print) specifically for those with food allergies and intolerances. The recipe, which they were kind enough to share with us here, is not only simple and flavorful, but it is also free from wheat, gluten, corn, soy, eggs, nuts, nightshades, and of course, dairy. As stated in Foods Matter, “This is a really delicious way to cook pork – the sharpness of the cooking apple counteracting the richness of the pork.” Enjoy! …
Pork Chops with Apple and Rosemary
- 6 pork chops
- 2 medium leeks, finely sliced
- 12 shallots, peeled and finely sliced
- 1 large sharp cooking apple, cored but not peeled and chopped finely
- 11/4 cups dry white wine
- 2 large sprigs fresh rosemary or 2 tsp dried
- sea salt and coarsely ground black pepper
Cut the layer of fat and skin from the outside of the pork chops. Grill the fat and skin until the fat melts and save the liquid fat. Pour the liquid fat into a large flat pan (if your chops are large you may need to use two pans) and add the leeks, shallots and finely chopped apple.
Cook very gently for 10–15 minutes or till they are very soft. Add the wine, lay the sprigs of rosemary over the mixture and the pork chops on top. Grate over some sea salt and black pepper, cover the pan and cook gently, covered, for 30 minutes or until the pork is cooked through.
Serve with mashed root vegetables and steamed broccoli or green beans.
PER PORTION
252cals – 34g protein
6g total fat – 2g sat / 2.5g mono / 1g poly
7.5g carbohydrate of which 6g sugar
2g fibre – 99mg sodium / 0.25g salt
33mg calcium
GOOD SOURCE OF: VitaminB1, B12 & zinc
