Pork Chops with Strawberry Balsamic Reduction (Low FODMAP)
10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-2
Pork is wonderful when it’s balanced with sweet fruit, most commonly apples. This recipe combines sweet strawberries and rich balsamic vinegar which turns out to be an excellent combination with pork. If you cook the chops on the stove, then you retain the juice from cooking the meat to incorporate into the sauce—which is delicious! But you can also grill the chops and make the sauce separately. If you have any leftovers, they make a wonderful addition to a salad. Just chop the chilled meat and strawberries and toss them in!
Ingredients: Pork Chops
Four (8-ounce) boneless or bone-in pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Ingredients: Strawberry Balsamic Reduction
2 cups (about 20 strawberries), hulled and roughly chopped
1/4 cup balsamic vinegar
2 teaspoons firmly packed light or dark brown sugar
1/4 teaspoon freshly ground black pepper
Directions
(1) Prepare the meat: This step is optional but results in more flavorful and tender meat. Remove the pork from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Prepare: Season the pork chops on both sides with pepper and salt if you didn’t pre-salt the meat. Chop the strawberries.
(3) Cook the chops: You may grill the chops, or cook them on the stove. For the stove, put a large skillet over medium-high heat. When the pan is hot, add the olive oil. When the oil is heated, add the pork chops in a single layer and cook for 4 minutes. Flip the chops and continue cooking until the second side is browned and the pork is cooked to an internal temperature of 145 degrees F on an instant-read thermometer, about 6 minutes more. (Keep an eye on the temperature as the cooking time will vary depending on the thickness of the chops.) Transfer the chops to a warmed serving plate and cover to keep warm.
For the grill, heat the grill to medium-high. Put the chops directly on the grill. Turn after 4 minutes. Watch the temperature of the meat and remove the chops from the grill as soon as the internal temperature reaches 145 degrees F. Transfer the chops to a warmed serving plate and cover to keep warm.
(3) Make the strawberry balsamic reduction: Return the skillet to medium heat and add the strawberries, balsamic vinegar, and brown sugar. Cook, stirring frequently until the mixture has thickened, 6 to 8 minutes more. Taste and season well with black pepper. If you cooked the chops on the grill, just use a saucepan or frying pan to make the sauce. You won’t have the juices from cooking the meat, but it will still be delicious!
(4) Plate and serve: Pour the strawberry sauce over the chops and serve warm alongside one of my delicious salads.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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