Eosinophilic Esophagitis Friendly Pan-Seared Pork Chops
Total time35 min
Prep time10 min
Cook time20 min
4.6(5)
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp garlic-infused oil
For the pan sauce
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup chicken broth
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 4 sprigs fresh thyme
For serving
- 1 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, combine the salt, black pepper, and smoked paprika, then season both sides of each chop evenly.
- 2
Heat the garlic-infused oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering and just beginning to smoke.
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