Oral Allergy Syndrome Friendly Garlic Herb Pan-Seared Pork Chops

Total time35 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Garlic Herb Pan-Seared Pork Chops

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Ingredients

4 servings

4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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4 cloves garlic, smashed and peeled
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
3 sprigs fresh rosemary
4 sprigs fresh thyme
½ cup bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
1 tbsp fresh parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the pork chops completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. Rub the mixture evenly over both sides of each chop.
2
Heat the coconut oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.

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