Low Histamine Herb-Roasted Pork Chops
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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