We've made a discovery in the Rural Mom kitchen that has our taste-buds dancing with delight from the captivating Asian flavors of San-J Gluten Free Sauces. San-J has an entire line of exciting gluten free soy sauce, Asian cooking sauces, Asian salad dressings, and brown rice crackers (great for dipping!)
Naturally, I had to put the sauce to the test and whipped up a recipe for dinner using San-J Sweet & Tangy Asian Cooking Sauce. The result was an amazing deviation from our norm, a savory Asian-inspired dish that was a total crowd pleaser (not an easy feat with our often fussy group!)
Whether you are living a gluten free lifestyle or not, this recipe will "wow!" Easy to prepare, prep takes only a few minutes and cooking time about 30, making this a great recipe for any day of the week:
San-J Gluten Free Tangy Pork Chops with Sweet Corn Relish
1 Tablespoon extra virgin olive oil
6 6-ounce pork loin chops
salt and pepper to taste
1 large white onion, finely chopped
1 cup San-J Sweet & Tangy Sauce
1 cup apple juice
½ cup (gluten-free) chicken broth
1 ½ cups frozen kernel corn, thawed
In a large skillet, heat the oil on medium-high heat until hot, but not smoking. Season each side of the pork loin chops with salt and pepper. Sauté the onions for 1 minute and then add the pork loin chops, browning them on both sides, about 2 minutes each.
In a medium mixing bowl, combine the San-J Sweet & Tangy Sauce, apple juice and chicken broth and blend well. Add the sauce to the pork chops and bring the sauce to a boil.
Reduce the heat and simmer for 20 minutes, or until the chops are cooked through. About 3 minutes before the chops are done, add the corn. To serve, place the chops on a large platter and spoon the corn, onions and sauce over the chops.
This recipe printed from www.san-j.com.
© 2012 San-J International. All rights reserved.
For more information on San-J Gluten Free Sauces, Dressings, and Crackers, visit www.san-j.com
Disclosure: I received samples of San-J sauces for review purposes. All thoughts, opinions, and experiences are my own.