Low FODMAP Pan-Seared Pork Chops

Juicy, golden-seared pork chops with a silky pan sauce feel like a restaurant-worthy dinner, and this version comes together in a single skillet with just a handful of carefully chosen ingredients. The smoked paprika rub gives the crust serious depth, while the quick pan sauce — built from chicken broth, a touch of maple syrup, Dijon mustard, and fresh thyme — is the kind of thing you'll want to mop up with every bite. One of the trickiest parts of cooking this way is getting that savory, aromatic base without relying on onion or garlic in their whole forms, and garlic-infused oil solves that problem beautifully — all the flavor, none of the digestive stress. Keeping the maple syrup at just one tablespoon across four servings keeps the sauce within a safe threshold while still adding a gentle sweetness that balances the mustard perfectly. Patting the chops dry and letting them sear undisturbed is the move that locks in that gorgeous crust, so resist the urge to fuss with them. Resting the meat before returning it to the sauce means every slice stays tender and the juices stay right where they belong. This one serves four and is the kind of weeknight dinner that feels anything but ordinary.

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