Gluten- and Dairy-Free Pork Schnitzel with Sweet & Sour Red Cabbage

Gluten-Free/Dairy-Free Pork Schnitzel with Sweet and Sour Red Cabbage (pictures to come!)

Schnitzel Recipe:

4-5 boneless pork loin chops, pounded thin

1 egg, beaten

1 cup finely ground almonds

garlic powder, salt, pepper and other seasonings to taste

1 Tbsp olive oil

2-3 Tbsp corn starch

1 cup water

1. Thaw your pork chops if frozen. Place on a cutting board (one that can be sanitized), and cover with a sheet of plastic wrap. Pound the pork chops, one at a time, with the flat side of your meat tenderizer.
2. Crack the egg into a shallow dish that will fit one of the flattened pork chops, and beat it well. Put the almonds into another shallow dish and season with garlic powder, salt, and pepper (and/or whatever seasonings you would like).
3. Working one at a time, place the flattened pork chops first into the egg, coating well and then letting the excess drip back into the dish, and then placing them into the ground almonds. Make sure the pork chops are well coated with the ground almonds, and when all of the chops are coated, place them on a plate and refrigerate about 1/2 hour. (This will help the "breading" to stick.)
4. Heat a large skillet over med-high heat, and add the olive oil to the skillet. Place the pork chops into the skillet and brown well. When the first side is well browned, flip and brown the other side. When both sides are browned, remove the pork chops from the pan to a clean plate (not the plate the raw chops were on in your refrigerator!).
5. In a glass measuring cup, mix the corn starch and the water. Pour these into the skillet the pork chops were cooked in. Stir well, scraping the bottom of the pan to get the browned bits incorporated into what will become your gravy. Continue stirring well, bring to a boil, and cook until thickened. Season as desired.
6. When the gravy is done, add the pork chops back to the skillet, turn the heat down, and cook them until they are done completely through.

Serve with Sweet & Sour Red Cabbage.

Red Cabbage Recipe:

1 small to medium head of red cabbage

2 apples (I used organic Braeburns), peeled and thinly sliced

2-3 carrots, peeled and cut into matchstick pieces (optional)

1/4-1/2 cup apple cider vinegar

1/4-1/2 cup brown sugar

1. Thinly slice/shred your head of red cabbage, and place it into a saucepan. Repeat with apples, and carrots if you choose.
2. Add cider vinegar and brown sugar, and mix well.
3. Turn stove to medium, place lid on pan, and cook until cabbage is soft, stirring occasionally. Taste, and adjust cider vinegar and sugar amounts, if needed.

Serve with Schnitzel or other German food.