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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.




Preheat the oven to 400°F (205°C). Pat the pork chops completely dry with paper towels.
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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