Low-FODMAP Rosemary Pork Chops with Crispy Potatoes & Carrots

Ingredients

• 4 chop Center-cut pork chops, approximately 6 oz each
• 1 1/2 lb lb Yukon Gold or baby potatoes, cut into 1-inch pieces
• 12 oz oz Carrots, cut into thick pieces
• 2 1/2 tbsp tbsp Garlic-infused olive oil, divided, Use commercial garlic-infused oil WITHOUT visible garlic solids
• 2 tsp tsp Finely chopped fresh rosemary
• 1 tsp tsp Finely grated lemon zest
• 1 tbsp tbsp Fresh lemon juice
• 1 1/4 tsp tsp Kosher salt, divided
• 1/2 tsp tsp Black pepper

Instructions

1. Heat the oven to 425°F / 218°C.
2. Toss the potatoes and carrots with 1 1/2 tbsp garlic-infused oil, 1 tsp rosemary, 3/4 tsp salt and pepper. Roast for 25–35 minutes, turning once.
3. Meanwhile, pat the pork dry. Season with the remaining salt, remaining rosemary and lemon zest.
4. Heat the remaining garlic-infused oil in a skillet. Sear the pork chops approximately 3–4 minutes per side depending on thickness.
5. Continue cooking as necessary until a safe internal temperature is reached. Rest for 5 minutes.
6. Finish the chops with lemon juice. Serve with the roasted potatoes and carrots.

Nutrition

Chef's Notes

Serving basis: 1 pork chop + 1/4 vegetables. Low-FODMAP critical items: No onion. No garlic cloves. Use garlic-infused oil without visible solids. STORAGE: Refrigerate within 2 hours. Use within 3 days. Reheat to 165°F.

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