Eosinophilic Esophagitis Friendly Herb-Roasted Pork Chops
Total time40 min
Prep time10 min
Cook time25 min
4.5(18)
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork chops completely dry with paper towels.
- 2
In a small bowl, combine the salt, turmeric, ginger, garlic, rosemary, thyme, apple cider vinegar, and 1 tbsp of the olive oil into a paste. Rub the mixture evenly over both sides of each pork chop.
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