Eosinophilic Esophagitis Friendly Lemon Caper Pork Chops
Total time35 min
Prep time10 min
Cook time25 min
4.5(6)
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
For the sauce
- 4 cloves garlic, thinly sliced
- ½ cup bone broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp capers, drained and rinsed
- 1 tbsp fresh thyme leaves
- 1 tbsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the pork chops thoroughly dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan.
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