Low FODMAP Olive Pesto Baked Pork Chops
Dive into the mediterranean-inspired flavours of this dish! These pork chops are melt in your mouth delicious, with salty olives, punchy parmesan, and herbaceous fresh parsley. Plus, they are so easy! They are oven baked, so you don't need to stand over the stove as they cook. Serve them up with your favourite low FODMAP salad or other low FODMAP sides like potato wedges, rice, or quinoa.
Servings: 2
Ingredients
- 2 pork chops
- ½ cup parsley lightly packed
- ½ cup pitted kalamata olives
- ¼ cup grated parmesan cheese
- 2 tbsp pumpkin seeds
- 3 tbsp garlic-infused olive oil
Instructions
- Preheat oven to 400℉ and line a baking sheet with foil.
- Place parsley, olives, garlic-infused oil, parmesan, and pumpkin seeds into a food processor or high-speed blender. Pulse until mostly smooth. You may need to stop and scrape down the sides a few times.
- Rub both sides of each pork chop with the olive pesto. Transfer the pork to the baking sheet and bake for 25 minutes, or until the pork chops are cooked through.
- Remove from oven. Serve alongside your favourite low FODMAP sides - like low FODMAP kale caesar salad or this quinoa tabbouleh.
Notes
For more depth of flavour: Try marinating the pork chops in the olive pesto for a few hours or overnight in the fridge.