I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Thursday, March 25, 2010

Balsamic Tomato Grilled Pork Loin Chop

Grilling season is around the corner!

This is an easy and delicious meal!  Sweet and savory with just the right amount of tanginess.  It is pictured above with Italian Green Beans with sauteed mushrooms, Grilled Plum Tomatoes and a baked potato.  This is so tastey that your family will never know how quick and easy it was!  The side dish recipes are also included below.

Balsamic Tomato Grilled Pork Loin Chop

6 Pork Loin Chops (Bone In)
1/2 Tspn. Salt
1 Tspn. Black Pepper
1/4 Tspn. Ceyenne Pepper
1/4 Tspn. Ground Cumin
1/2 Tspn. Chili Powder
1 Tspn. Paprika (Hot Paprika can be substituted)
1/3 Cup of Gluten Free Ketchup
1/4 Cup Balsamic Vinegar

Mix ground spices together and rub both sides of each pork loin chop.  Refrigerate for 2 to 3 hours.  Whisk Balsamic Vinegar and Gluten Free Ketchup thouroughly.  Remove dry rubbed pork loin chops from refrigerator 45 minutes prior to grilling to remove chill from meat.  Grill pork loin chops turning the first time after 4 minutes.  Mop grilled side with tomato balsamic glaze.  Repeat until pork loin chops are done to your taste preference.  I prefer my pork loin chops to be cooked through with no pink, but still juicey.  This usually takes cooking the chops twice on each side for approximately 3 to 4 minutes per turn.

Serves 6

Italian Green Beans With Mushrooms

1 1/2 Pounds Italian Green Beans cleaned and cut
1 Cup White or Portobella Mushrooms cleaned and sliced
1 Small Garlic Clove minced
1 Small Shallot minced
1 Tspn. Salt
2 Tspn. Ground Black Pepper
2 Tblspn. Extra Virgin Olive Oil

Par boil the Green Beans in a pot of water until slightly tender, but with a crisp in the center.  (Approximately 2 minutes.  Drain and run cold water over the top to stop cooking process.  Let excess water drain off.  In a skillet, heat the extra virgin olive oil.  Add minced garlic and minced shallot and allow to cook until the shallot is transclucent.  Add sliced Mushrooms (add additional olive oil if necessary to prevent burning).  Allow  mushrooms to turn lightly golden.  Add Green Beans, salt and pepper.  Cook approximately 3 minutes once Green Beans are added.
Note:  Never add the salt until the mushrooms are golden.  Salt will cause the mushrooms to leach fluid which inhibits the browning process.

Grilled Plum Tomatoes

6 Medium or Large Plum Tomatoes
1 Tspn. Salt
1Tspn. Black Pepper
1/2 Tspn. Sugar
Extra Virgin Olive Oil

Wash and dry Plum Tomatoes.  Cut off stem end.  Slice each tomato length wise.  Clean the seeds out.  Brush each tomato with olive oil and sprinkle each with the salt, pepper and sugar.  Place skin side up on the grill until grill marks form.  (Approximately 1 - 2 minutes).  Turn once for approximately 30 seconds.

Note:  The Tomatoes can also be baked in the oven.  When I choose to bake the tomatoes in the oven, I also sprinkle each tomato with parmigiano cheese.  The cheese forms a golden crust over each which contrasts with the sweetness very nicely.


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