Eosinophilic Esophagitis Friendly Pork Chops with Pan Gravy

Total time40 min

Prep time10 min

Cook time25 min

4.9

(18)

Eosinophilic Esophagitis Friendly Pork Chops with Pan Gravy

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Ingredients

4 servings

4 bone-in pork chops (about ¾ 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 gravy

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 scallions, green tops only, thinly sliced
1 tbsp gluten free flour
1 ½ cups chicken broth
1 tsp dijon mustard
1 tsp fresh thyme leaves
salt and pepper, to taste

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the pork chops dry with paper towels. Combine the salt, black pepper, and smoked paprika in a small bowl, then season both sides of each chop evenly.
2
Heat the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan.

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