Oral Allergy Syndrome Friendly Rosemary-Garlic Pork Chops with Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Pork Chops with Roasted Butternut Squash

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Ingredients

4 servings

For the squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt, divided

For the pork chops

4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
2 tbsp fresh rosemary, finely chopped
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tbsp olive oil

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the butternut squash cubes with 1 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated. Spread in a single layer, cut sides down where possible.
2
Roast the squash on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.

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