Gluten Free / Dairy Free Pineapple Marinade and Pork Chops

Pineapple Marinade
Ingredients:
1 cup crushed pineapple
1/3 cup soy sauce alternative 
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon powdered cloves

1 lb pork chops (however you like them sliced)

Preparation:
Mix all ingredients together (except pork chops)
Use immediately or store in airtight container for up to 7 days. 
I poured it right on my pork chops and let it sit in the fridge for an hour and then flipped then for another hour.

Cooking for Pork Chop
Preheat Oven to 350*
Cook for 20 minutes
Remove from oven and flip chops
Replace in oven and cook for another 20 minutes or until completely cooked.
(pic of pork chops pre-cooking obviously... Doesn't the marinade look yummy! Can't find my post cooked pic...DOH) Tasted great!

Gluten Free / Dairy Free Apple Fritter (EASY!)

Ingredients

• 1 cup all purpose gluten free flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup rice milk
• 1 egg
• 1 cup chopped apple
• cooling rack
• paper towels

Directions

1. Combine flour, sugar, salt, baking powder, cinnamon. 
2. Stir in milk and egg until just combined. 
3. Fold in apple.

Deep Fryer Instructions 

(this is the one I used the other day)

1. Heat Deep Fry to 350*F
2. Using a fryer safe spoon drop mixture into oil and hold until for approximately 30 seconds and then release from sppon, this allows the mixture to harden and not to fall through and cook to the grate of your deep fryer. That's not fun to clean and can make a mess while you are trying to cook more.
3. Leave fritter in for additional minute then flip to make sure it is brown on both sides. 
4. Leave in for 1 additional minute.
5. Remove from heat and let drain on paper towels draped on a cooling rack. This will absorb excess oil.
6. Enjoy while still warm (it's the best way!) 

Skillet Instructions

1. Pour oil into skillet so that it is approximately 1 1/2 deep. 
2. Heat oil on high. 
3. Oil is ready when a little dough thrown in floats to top. 
4. Carefully add dough to oil in heaping teaspoons. 
5. Cook until brown, about 2 minutes, then flip. 
6. Cook another 1-2 minutes, until both sides are browned. 
7. Transfer briefly to paper towels on cooling rack to absorb excess oil.
8. Like I said, best served warm.