Baked Pork Chops and Potatoes - Low FODMAP Friendly‼️

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lower-sodium option.

Add about half a cup of vegetable stock to a pan.

Add diced potatoes to the pan.

Drizzle garlic infused olive oil over the potatoes.

Sprinkle salt on top of the potatoes.

Add Old Bay seasoning to the potatoes.

Add chili powder to the potatoes.

Add ground cumin to the potatoes.

Sprinkle black pepper on the potatoes.

Add lemon and herb seasoning to the potatoes.

Add paprika to the potatoes.

Add dried chives on top of the potatoes.

Mix the potatoes and seasonings to ensure even coating.

Spread the potatoes out in the pan for even cooking.

Add diced green peppers on top of the potatoes.

Lay six pork chops on top of the potatoes.

Coat the pork chops with garlic infused olive oil.

Sprinkle Old Bay seasoning on the pork chops.

Lift the pork chops to add chili powder underneath.

Add ground sage on top of the pork chops.

Sprinkle dried thyme leaves on the pork chops.

Add ground coriander on the pork chops.

Sprinkle salt on top of the pork chops.

Flip the pork chops over and repeat the seasoning steps.

Add diced green peppers on top of the pork chops and under them as well.

Add an additional fourth cup of vegetable stock to the pan.

Place the pan in the oven at 400°F for 90 minutes.

Remove from the oven and plate the pork chops and potatoes.

Add cooked kale greens to the plate alongside the pork chops and potatoes.

Drizzle the pan juices over the pork chops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens