Steamed white rice for serving 4 boneless pork chops Kosher salt and fresh ground pepper 3 Tablespoons gluten-free flour mix 5 eggs 3 Tablespoons fine corn meal Vegetable oil for frying 1 cup water 6 Tablespoons gf soy sauce 4 Tablespoons sugar 4 Tablespoons mirin 1 package frozen shelled soy beans 2 carrots, julienned 1/2 onion, sliced
Directions
Pound pork chops with a mallet until about 1/4" thin; sprinkle with salt and pepper on both sides. Beat 1 egg in a shallow plate and add corn meal to another plate. Dust the chops with gf flour then dip in the beaten egg, then coat with the corn meal. Heat about 1" vegetable oil in wok or heavy skillet over high heat. Fry chops until light brown, about 4 minutes per side. Drain on paper towels and cut into 1" strips. In a small bowl, mix together water, soy sauce, sugar and mirin. Add the soy sauce mixture to a separate skillet and bring to a boil. Reduce heat to a simmer and add the carrot slices, soy beans and onions and let cook for 1 minute. Add pork and cook for another minute. In as separate skillet scramble (or fry) the remaining eggs. Place a serving of rice into each individual bowl and top with pork, vegetable, sauce and finally egg. Serve immediately.
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