Low FODMAP Honey Mustard Pork Chops

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
1 tbsp olive oil

For the sauce

2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ cup low-sodium chicken broth
3 tbsp dijon mustard
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp unsalted butter
1 tsp fresh thyme leaves

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the pork chops dry with paper towels and season both sides evenly with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until the chops reach an internal temperature of 145°F (63°C) at the thickest part not touching the bone. Transfer to a plate and tent loosely with foil.

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