Do you love those quick and easy recipes where you can get dinner on the table in less then 20 minutes? Me too. Anything to keep that easy, healthy, gluten free life accessible. Here is an old standby that was inspired by Tacos el Pastor. It includes quick fry pork chops, pineapples and beans. It’s great served with a side salad or just toss it on top of the plate! If you have any guacamole hanging around by all means add it to the plate. Enjoy this gluten free recipe and let me know what you add on your plate.
4 organic quick fry pork chops
1 tablespoon Ancho Chili powder
2 teaspoons Adobo
2 teaspoons organic coconut oil
1 cup pineapple chunks, fresh cut or canned in its own juices please
1 cup of your favorite beans, red, pinto or black are best
Heat a a non-stick or iron skillet on medium high with oil.
Sprinkle seasonings (reserve 1/3 for pineapple) onto pork chops and place into pan. Cook until starting to brown, approximately 5-9 minutes.
Turn chops over and cook another 2-4 minutes or until brown. Don’t over cook these chops. With them being thin they should cook up fast so don’t leave the pan.
Place chops on a plate and cover with foil. Toss the pineapple into the pan and sprinkle with remaining seasonings. Heat on medium high to high until warmed through, approximately 2-4 minutes.
To serve place chop on plate with pineapple and a serving of beans.
Note: To make this Paleo, swap out the beans for sweet potatoes.
This was shared on gluten free easily.