Nickel Allergy Friendly Pork Chops with Pan Gravy

Total time40 min

Prep time10 min

Cook time25 min

Nickel Allergy 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
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.
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For the gravy

1 tbsp unsalted butter
4 scallions, green tops only, thinly sliced
1 tbsp gluten free flour
Chef's tip
All-purpose flour measures 1:1 in place of the blend.
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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