Ever want a recipe you can make that doesn’t have any measurements that you’ll need to print and follow religiously? Something you can just “put together” and be done? Well, here it is! Tahdah!
I’ll tell you what I did, and you can just duplicate it, as they say on TV shows, just “eye-ball” it.
- Thick Pork Chop, prob. ¾ in thick.
- Some Milk or Milk Substitute to dip it in.
- Enough Gluten Free Bisquick to coat well.
- Salt & Pepper to taste.
- Dash Garlic Powder
- Canola Oil to coat the skillet
- 1 Bell Pepper, sliced into strips after seeding.
- A few Mushrooms. Any type. I had regular old white buttons in the fridge.
- That’s it. No measurements today!!
In a shallow bowl, dip the chop into the milk to get it wet.
On a second, flatter plate, put the G-F Bisquick that you’ve already mixed with the S & P, & Garlic Powder.
Coat well. I repeated the coating turning it over a few times, and pressing the Bisquick mixture on both sides to help get a lot of Bisquick to stick.
In a fry pan heat the oil on medium heat.
When it’s hot, put the chop in and allow to get a golden crust before flipping over. If it’s too hot, reduce heat a little.
Repeat on the second side until both sides are golden. Using a meat thermometer, do this until 160 degrees internally. If no therm is handy, remove from heat and a slice in the center should not be bright pink, but a pale color. I had to turn mine over twice, cooking it twice on each side.
Remove to a plate, but keep the oil and bits that are left behind.
Saute the pepper slices and mushrooms until soft.
I drained them on a paper towel, and then smothered the cooked pork chop.
A great new taste for that old standard, the pork chop!
And it’s all Gluten Free! Hooray.