Mouth-Watering Pork Chops

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For those following the Low FODMAP diet, this Pork Chop with Roasted Potatoes and Steamed Collard Greens offers a satisfying, gut-friendly meal that’s packed with flavor and balance.

What’s in It?

Pork chops are naturally Low FODMAP, making them an ideal protein choice for anyone following the Low FODMAP Diet. They’re simply seasoned and seared to perfection, allowing the savory, juicy flavors to shine.

The roasted potatoes, safe in Low FODMAP portions, provide a crispy, golden contrast to the tender pork. Tossed in olive oil and roasted to a perfect crisp on the outside while staying soft and fluffy inside, these potatoes offer comfort without the digestive discomfort often associated with other carb-heavy sides.

The addition of collard greens, a Low FODMAP vegetable when enjoyed in the right portions, elevates this dish with vibrant color and a nutritional punch. Steaming the collard greens preserves their natural texture and nutrients, while keeping them easy to digest. Collard greens bring a unique, slightly earthy flavor to the meal, balancing the richness of the pork and potatoes.

Altogether, this meal is a well-rounded combination of textures and flavors—savory pork, crispy potatoes, and tender, nutritious collard greens—that’s satisfying without triggering digestive symptoms. Designed for those on a Low FODMAP diet, this recipe provides a hearty, delicious dinner that’s easy to prepare and gentle on the gut, making it perfect for busy weeknights or a relaxed weekend meal.

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Mouth Watering Pork Chops

Serves 4

Ingredients

• 20 Baby Potatoes (cut into halves or quarters)

• 3 tbsp Extra Virgin Olive Oil (divided)

• Salt and pepper to taste

• 740 grams Pork Chop (bone-in)

• 8 cups Collard Greens (roughly chopped)

Instructions

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

2. Add the potatoes to the baking sheet, drizzle with 2 tbsp olive oil. Add salt and pepper and toss to coat. Bake for 30 to 35 minutes, until crispy and browned.

3. Pat the pork chops dry with a paper towel. Season well with salt and pepper.

4. Heat a cast-iron skillet over medium heat and add the remaining olive oil. Once hot, add the pork chops and cook for about 5 to 6 minutes, or until one side is golden and has developed a golden crust. Flip and cook the other side for 5 to 6 minutes, or until cooked to your liking. This will depend on the thickness of your pork chop.

5. Remove the pork chops from the pan and set aside with any remaining juices from the pan. Let rest for five minutes and then cut away from the bone into slices.

6. Meanwhile, bring a pot of water to a boil. Place the collard greens in a steamer basket over boiling water and cover. Steam for two to three minutes, or until just tender. Season with salt and pepper.

7. Divide the potatoes, pork chop and collard greens onto plates. Serve and enjoy!

Recipe Notes

• Leftovers
  Refrigerate in an airtight container for up to three days

• No Collard Greens
  Use spinach, broccoli, green beans, or kale instead

• More Flavor
  Add fresh herbs like thyme or rosemary to the pork chops

Nutrition Facts

Per Serving:

Calories 500

Fat 26g

Saturated Fat 12g

Carbohydrates 23g

Fibre 5g

Sugar 1g

Protein 42g

Sodium 172mg