Finding delicious and quick weeknight meals isn't always easy. Especially when trying to accomodate a gluten free diet, nut allergy, and a picky fella's appetite (he's a simple meat & potato kinda guy).
This dish was not only fast to make, but the whole family enjoyed it. It also made one of the best leftover lunches I've ever taken to work!
For dinner, we served our Oriental Pork with steamed vegetables and white rice. Here's how...
- 6 Boneless Pork Chops, approx 1" to 1-1/4" thick
- 1/3 cups of Gluten Free soy sauce
- 1/2 tsp. of ground ginger
- 1/2 tsp. of pepper
- 3 Tbsp. of sugar
- 1 Tbsp. of oil
- 1/2 tsp. of Zatarain's Big & Zesty Garlic & Herb Creole Seasoning (you can also sub for your own blend of garlic, redpepper flakes, paprika, oregano, & salt)
- Preheat oven to 400 degrees. Lightly grease a large rectangular glass baking dish.
- In a medium size bowl, combine all the ingredients for the sauce. Dip each pork chop into the bowl, letting it sit for a moment on each side soaking up the sauce.
- Lay each pork chop evenly in the baking dish, side by side.
- Spoon a tsp. of the sauce over each of the pork chops.
- Bake on the bottom rack for approximately 10 minutes. Flipping once in between.
- Serve with rice and steamed vegetables of choice.
Everyone in my family loved and filled their bellies on this delish dish! That doesn't mean this mama wasn't excited when she was one pork chop left, with just enough rice and veggies to make one fantastic gluten-free lunch box!
I also served with mandarin oranges, sugar snap peas, and a mini-dipper filled with Enjoy Life Mountain Mambo trail mix (for snack during the work day).