GLUTEN FREE SERIES-3: Boneless Pork Loin Chops, Roasted Brussels Sprouts, Root Veggie-Yam, and Avocado TRANSLATION: CHULETITAS con AJICITOS DULCES, ÑAME CON ACEITE DE OLIVA SAZONADO, AGUACATE Y BRUSSELS SPROUTS!

​Gluten Free doesn’t have to be boring nor expensive if you chose to use fresh and raw ingredients. These chops are boneless and I also removed all the fat to make them healthier. I used minimal and simple ingredients, however, the end result was as tasty as if I had use lots of them. Experiment in your kitchen, if it doesn’t work, don’t ever make it again; however, if it does, write it down and keep it for next family generations to enjoy.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $14.04 or $3.51 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
4 Boneless Pork Loin Chops ($3.78)
1 tbsp. Adobo (for the chops, the yam, and the sprouts) (.30)
¼ cup Angie’s Basting Oil (for the chops, the yam, and the sprouts) ($1.80)
1- 24 oz. bag Goya Yam ($2.98)
2 cups Brussels Sprouts ($2.33)
6 red sweet peppers, clean, seeds removed ($1.25)
Avocado ($1.30)
2 springs of Scallions (.30)
Salt to taste
 
Directions

1. Clean and season de chops with 1 tbsp. Adobo and 1 tbsp. basting oil, refrigerate.
2. Boil the Yam in salted water, (1 tsp. salt) until soft and tender. Set aside.
3. Cut the sweet peppers, scallions and avocado and set aside.
4. If you have Brussels sprouts left from the veggies you prepared for the week, use them. If not, then clean the sprouts, cut the ends and remove all the outer leaves. Boil them briefly with the Yams until tender, remove from water and drain. Then, sauté them in the same skillet you cooked the chops.
5. Pan sear the chops until well done and deliciously looking brown. The thermometer must read 160.

 
Start plating as soon as the chops have rested for at least 4-5 minutes.
 
Enjoy!