San-J Gluten Free Tangy Pork Chops with Sweet Corn Relish Rural Mom

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

INGREDIENTS

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

INSTRUCTIONS

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.

Disclosure: I received samples of San-J sauces for review purposes. All thoughts, opinions, and experiences are my own.

Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, when she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s making tea and writing about country living and artisan culture.

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Comments

- Grace Hodgin
- September 26, 2012
Reply
This really looks yummy. I use to can corn relish every year but never thought about using it with porkchops