Eosinophilic Esophagitis Friendly Classic Pork Skillet Dinner
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup low-sodium chicken broth
- 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, and smoked paprika, then season both sides of each chop evenly with the spice mixture.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 3–4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes more.
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