Nickel Allergy Friendly Pan-Seared Pork Chops

Total time35 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Pan-Seared Pork Chops

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
See all

For the pan sauce

1 tbsp unsalted butter
¾ cup chicken broth
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!