Pork Chops with Scalloped Potatoes

As a mom to 2 small children, I am always looking for easy recipes. I found this recipe on allrecipes and it has now been added to my stash of recipes. It's easy to prepare and it doesn't have a lot of special gf ingredients in it. We enjoy it, hope you do too!

Pork Chops with Scalloped Potatoes

• 3 Tbsp butter or olive oil, divided
  
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp gf flour mix (I used Bob's Red Mill all-purpose flour, but cornstarch would work well also)
  
• 3/4 cup chicken broth
• 4 pork chops
• 4 cups thinly sliced potatoes
• dash paprika

Preheat oven to 350F. In sauce pan, melt 1 tablespoon butter over medium heat. Add salt, pepper and flour (or cornstarch). Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.

In skillet brown pork chops in 1 tablespoon butter, making sure not to overcook. Grease a cooking dish with the remaining tablespoon of butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

German Chocolate Cake

We celebrated my father in-law's 70th birthday at our house tonight. No birthday is complete without a birthday cake, so I happily made one. :) I recently got a new cookbook, Cooking with Coconut Flour which has a gluten free, dairy free german chocolate cake recipe in it. That recipe was what convinced me that I had to have this cookbook. I have been looking for a good gf german chocolate cake for a while, and this is it. This cake is awesome. Everything a german chocolate cake should be. The cake texture was perfect. Nice and moist, not the slightest bit crumbly. There were people at the party that do not eat gluten free, and they were raving about the cake. That's the best compliment ever when baking gluten free!!

I frosted the cake a little too soon, so a lot of the frosting started falling off. It still tasted good. :)

German Chocolate Cake
(Makes a double layer cake)

2/3 cup butter or Earth Balance Soy free buttery spread
1 cup cocoa powder
8 egg whites
1/4 tsp cream of tartar
2 whole eggs
8 egg yolks
1 cup coconut milk
2 cups sugar
1 tsp salt
1 tsp vanilla
1 cup sifted coconut flour

Melt the butter in a saucepan over medium heat. Add cocoa powder and mix well. Remove from heat and let it cool. Beat egg whites and cream of tartar until stiff peaks form. In a separate bowl, combine 2 whole eggs, egg yolks, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Add coconut flour and whisk in until there are no lumps. Fold egg whites into batter. Pour batter equally into 2 greased round 9 inch cake pans. Bake at 350 for 35 minutes, or until toothpick comes out clean when inserted into cake. Let cool. Fill layers and cover top and sides of cake with Coconut-Pecan Frosting.

Coconut-Pecan Frosting

1 cup coconut milk
1 1/2 Tbsp cornstarch
1 cup sugar
2 egg yolks
1/2 cup butter or Earth Balance soy free buttery spread
1 tsp vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans

Mix coconut milk, cornstarch, sugar, egg yolks and butter in a saucepan. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat and add vanilla, flaked coconut and pecans. Let cool before frosting cake. (I doubled the frosting recipe)

Go ahead, take a bite. You know you want to. :)