Eosinophilic Esophagitis Friendly Mediterranean Pork Chops with Olives
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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
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- ½ cup kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat 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 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes until golden. Transfer the chops to a plate; they will not be cooked through at this stage.
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