Gluten-free Crispy Pork with parsley sauce and boiled potatoes — comfort on a plate
Crispy pork with parsley sauce and boiled potatoes is, according to Scandification, considered Denmark’s national dish. They say once you taste it you’ll see why. And, having tasted it, I have to agree.
I changed very little from the original recipe. Obviously, I use gluten-free plain flour. And I made the Béchamel sauce the way I like it with a pinch of allspice and lots of nutmeg. And this time I added a small pinch of sugar also.
What I love about this dish is how satisfying a dish that is so simple can be. If you like this, try the potato courgette and onion soup. Two very comforting dishes with very simple flavour profiles.
Gluten-free Crispy Pork with Parsley Sauce
Yield: Serves 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- 500g pork belly chops
- ~1 tsp extra virgin olive oiil
- ~500g potatoes, peeled & sliced into thick slices, all roughly the same size
- 50g salted butter
- 40g gluten-free plain flour
- 400ml whole milk
- generous grating of nutmeg
- pinch ground allspice
- 1/4 tsp caster sugar
- good bunch of parsley, chopped
- salt
Instructions:
Bake the pork chops
Turn the oven on to 200 C. Rub a little olive oil on both sides of each of the chops. Generously sprinkle each chop on both sides with salt. Line a baking tray with tin foil and place the chops on a grill/rack over this. Bake in the oven until crispy - about 30 minutes or so. Turn them the chops over about halfway through the cooking time.Boil the potatoes
While the chops are baking, boil the potatoes in enough water to just cover them. Add a pinch of salt to the water. When the potatoes are soft enough to let a fork pass through them they are done.Make the parsley sauce
Pour the milk into a deep bowl. Place a colander or large sieve over the bowl and drain the potatoes into it, adding the water from the boiling potatoes into the milk.- Mix the nutmeg and allspice into the flour. Melt the butter in a large saucepan on a gentle-moderate heat. When the butter has melted stir in the spiced flour, making a roux. Keep stirring for a minute or so until the flour has cooked, about 2 minutes or so. Next, stir up the milk well and then add it, bit by bit, to the roux. Whisk it in so that the sauce thickens smoothly. Each time the sauce starts to thicken add in more of the milk. When there is no milk left and the sauce has thickened. Stir in a pinch of sugar and remove from the heat. Stir in the parsley - leaving just a little for decoration.
- Serve with some steamed green vegetables.
Enjoy!
