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Thick bone-in pork chops get the royal treatment with homemade preserved lemon, olives and savory sunchokes.

The best gluten-free cookbooks don’t mess around with xantham gum and tapioca starch, because the best gluten-free food comes from nature that way. Join author Samantha Seneviratne on a recipe journey through additive-free, wheatless meals — you won’t miss the gluten a bit.

Tip: If you remember, rub the chops with the garlic mixture in the morning and let them marinate in the fridge all day before you cook them.

Tip: The preserved lemons need to rest in the fridge for at least a month, but the longer you keep them after that, the better the flavor.

Reprinted with permission from Gluten-Free for Good