Low FODMAP Lemon Caper Pork Chops

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil, divided

For the sauce

4 cloves garlic, thinly sliced
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 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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