Nickel Allergy Friendly Mediterranean Pork Chops with Olives

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Mediterranean Pork Chops with Olives

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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
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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