Oral Allergy Syndrome Friendly Ginger-Turmeric Pork Chops with Butternut Squash

Total time55 min

Prep time15 min

Cook time40 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Pork Chops with Butternut Squash

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Ingredients

4 servings

For the squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp ground turmeric
½ tsp salt

For the pork chops

4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
1 tsp ground turmeric
1 tsp ground ginger
¾ tsp salt
1 tbsp olive oil

For the pan sauce

1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
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.
½ tsp ground turmeric
1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp honey

For serving

1 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes on a rimmed baking sheet with 2 tbsp olive oil, 1/2 tsp turmeric, and 1/2 tsp salt until evenly coated. Spread in a single layer and roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the squash roasts, pat the pork chops completely dry with paper towels. In a small bowl, stir together 1 tsp turmeric, 1 tsp ground ginger, and 3/4 tsp salt. Rub the spice mixture evenly over both sides of each chop.

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