Of all the recipes I've come up with recently, I would have to say this is my favorite. This recipe just speaks to me. It's everything I want in a recipe. It's comfort food. It's what I grew up with. It's Iowa food.
I've been eyeing this recipe on Food.com for a while now. I wasn't sure how well it would translate to low-FODMAP, but I knew it could be done. Eventually. It took quite a few tries, but I finally got it right and I'm sharing it with you today, so you too can experience the creamy, tender yumminess of this dish. Every time I make this, my husband let's out a big "Mmmmmmm!" as he walks in the door, coming home from work. It smells amazing as it cooks!
I replaced the garlic powder with some herbs that compliment the flavor of pork really well: rosemary, thyme and sage. Add don't skip the mustard powder! It really adds a wonderful flavor. I usually serve this with brown rice fettuccine noodles (I like Tinkyada) and steamed green beans.
Crock Pot Pork Chops and Herb Gravy
Low-FODMAP, Gluten-Free, Dairy-Free
Inspired by Food.com
1/4 cup gluten-free flour (such as my Rice Flour Blend)
1 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
4 boneless pork chops
2 tablespoons olive oil
1 1/2 cups Low-FODMAP Chicken Broth or Stock
1 - 2 tablespoons gluten-free flour
1 - 2 tablespoons water
fresh chopped parsley
- Spray the inside of a crock pot with olive oil cooking spray (don't skip this step!).
- Combine the 1/4 cup gluten-free flour, mustard powder, salt, rosemary, thyme, sage and pepper in a shallow dish, such as a plate. Dip each pork chop in the flour mixture, coating on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Brown the pork chops in the olive oil, about 3 to 5 minutes per side.
- Remove skillet from heat and transfer pork chops to crock pot. Deglaze the skillet with some of the chicken broth, scraping up any browned bits and pour into the crock pot.
- Combine any remaining flour mixture with the remaining chicken broth and pour into crock pot.
- Cover and cook on high about 3 hours or on low about 5 hours.
- Remove pork chops from crock pot. Combine 1 tablespoon gluten-free flour with 1 tablespoon water. Slowly pour this into the liquid in the crock pot while constantly stirring. Heat until thickened. Repeat with an additional 1 tablespoon flour and water if gravy is not thick enough. (Or, if you like a thinner gravy, just give it a good stir and serve as is.)
- Place pork chops on top of a bed of rice, gluten-free pasta or mashed potatoes. Ladle gravy over top, sprinkle with parsley if desired and serve.