Juicy Low FODMAP Grilled Pork Chops
- 2 days ago
- 2 min read
Recently a friend of mine asked on a group chat, “What are some good dinner recipes that don’t heat up the house?” So, I started thinking. Turns out I have quite a few! Today I will share one that I recently discovered out of A Taste of Legacy cookbook; Grilled Pork Chops. I’ve adapted the recipe to be more FODMAP friendly. If you are looking for a tasty recipe that won’t heat up the house, you won’t be disappointed with these juicy and flavorful pork chops. A very satisfying meal!
Grilled Pork Chop Ingredients
½ cup low sodium soy sauce
Soy sauce is a great marinade base. It helps to tenderize meat and create a delightful crust during the cooking process. Soy sauce also adds umami flavor.
¼ cup lemon juice
Lemon juice has a similar effect on meat as soy sauce; which is to tenderize and moisten it. It also adds a bright flavor to the meat.
1/3 cup brown sugar
In addition to adding a note of sweetness, brown sugar contributes to a caramelized golden brown crust on the outside of the pork chop. This crust helps to maintain moisture in the pork chop during the cooking process.
6 pork chops
A leaner cut of meat, pork chops are a great source of protein. Protein is important for maintaining muscles and skin. Pork chops are one of those cuts of meat that are filling and will leave you feeling satisfied at the end of the meal.
How to make Grilled Pork Chops
This recipe is pretty simple to make. Begin by measuring out the marinade ingredients (soy sauce, lemon juice and brown sugar) and whisking them together until the brown sugar is mostly dissolved.
In a gallon plastic bag or in a flat dish, place the pork chops. Pour the marinade over the chops, reserving 1/3 cup of the marinade for basting. Allow them to marinate for 2-8 hours.
When it is time to cook the chops, heat the grill to 375-450°F. Place them on the hot grill and discard the marinade. Cook the pork chops for 4 minutes on one side then flip them over. Baste the chops with the reserved marinade and continue to cook them for an additional 4-7 minutes or until the internal temperature reaches 160°F and the juices run clear.
Remove from the grill and enjoy this easy summer dinner with a side of roasted red potatoes or rice.
Heather’s Tips:
The original recipe calls for onion and garlic. If you know that the fructans in these ingredients are not a gut-symptom trigger for you, go ahead and add some to the recipe.
If you are currently in phase 1 or 2 of the low FODMAP diet but you are feeding others who might enjoy a little taste of onion or garlic in this recipe, I have found that having onion powder and garlic powder available for people to add to their plates is an effective way to satisfy everyone sitting at the dinner table.
Recipe adapted from: A Taste of Legacy Cookbook – Skyline Guest Ranch
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