Crohn's & Colitis Foundation: Gut Friendly Recipes with Joel Gamoran: Garlic Pork Chops

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Heat a pan over medium heat.

Add 2 tablespoons of olive oil to the pan.

Chop 2 cloves of garlic finely and add them to the olive oil with a pinch of salt.

Season 4 boneless pork chops with salt and black pepper.

Use the garlic oil to season the pork chops, pressing them into the pan.

Cook the pork chops in the pan until browned, flipping to ensure even cooking.

Transfer the pork chops to an oven preheated to 400°F to finish cooking through.

In the same pan, add 1 tablespoon of olive oil and 2 cans of rinsed and drained butter beans.

Add 1 cup of cherry tomatoes to the pan with the beans, seasoning with salt and pepper.

Add low sodium chicken stock to the pan and bring to a simmer.

Zest and juice 2 lemons into the bean mixture, stirring to combine.

Chop fresh parsley and add it to the bean mixture, reserving some for garnish.

Remove the pork chops from the oven and check the internal temperature with a thermometer; ensure it reaches 140°F.

Let the pork rest in the pan while turning off the heat for the beans.

Prepare a tapenade by chopping pitted green and kalamata olives, leftover parsley, capers, and mixing in more lemon zest.

Plate the beans as a bed, then fan out the pork chops on top.

Sprinkle the tapenade over the pork chops and garnish with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens