Baked Pork Chops With Kale Pesto

Baked Pork Chops With Kale Pesto

Crispy and golden brown, but moist and flavourful inside.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:15   Start to Finish Time:  0:35   T(Cook):  0:20
Cuisine:  "Protein Entrees"
Categories    : Gluten Free,Pork


4     4 Oz  Boneless Pork Chops -- 3/4 to 1 inch thick, trimmed of excess fat
1 1/2 Cups  Rice Chex®
2     Green Onions -- chopped
  1/2 Teaspoon  Garlic Powder
2     Tablespoons  Olive Oil
      Salt and Freshly Ground Black Pepper to Taste
2     Tablespoons  Parmesan Cheese -- grated
  1/4 Cup  Rice Flour
2     Large  Eggs
3     Tablespoons  Dijon mustard
      Kale Pesto (recipe below)

Preheat oven to 400*F.

Using a food processor, pulse the Rice Chex® until small crumbs are formed.

Transfer crumbs to a bowl and add onion powder, oil, Parmesan, salt, and pepper. Toss

until mixture is blended

Mix flour and pepper in pie plate.

In second pie plate, whisk eggs and mustard until combined;

Cut a pocket in each pork chop

Stuff each pork chop with 2 tablespoons of Pesto, set aside

Grease a wire rack and place on a baking sheet.

Dredge 1 pork chop in flour; shake off excess.

Dip in egg mixture; let excess drip off.

Coat all sides of chop with bread crumb mixture, pressing gently so that
crumbs adheres to chop.

Place breaded chop on wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150

degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"


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Per Serving : 354 Calories; 23g Fat (58.2% calories from fat); 11g Protein; 27g

Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 426mg Sodium.  Exchanges: 1 1/2

Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

NOTES : If you don’t have a food processor, you can , place Rice Chex® in a zippered

plastic storage bag and crush till they’ve turned into crumbs.

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8     Yield:  "2/3 Cup"
Cuisine:  Sauces and Dips
Categories    : Gluten Free


  1/4    Pound  Kale
  1/4    Cup  Toasted Almonds
2        Cloves  Garlic
  1/4    Cup  Parmesan Cheese
2        Tablespoons  Lemon Juice
2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.