Baked Pork Chops Recipe | Nutritional Therapy for IBD

Ingredients

2 boneless center cut pork chops, sliced thin (about ¼ ")

2 TBSP olive oil

1 cup grape juice

1 red onion, sliced

2 cloves fresh garlic, minced

3-4 sliced mushrooms

½ cup raisins

½ small bay leaf

2 TBSP Dijon mustard

2 TBSP honey

1 tsp rosemary

salt and pepper to taste

2 boneless center cut pork chops, sliced thin (about ¼ ")

2 TBSP (30 ml) olive oil

237 ml grape juice

1 red onion, sliced

2 cloves fresh garlic, minced

3-4 sliced mushrooms

79 grams raisins

½ small bay leaf

2 TBSP (30 ml) Dijon mustard

2 TBSP (30 ml) honey

1 tsp (5 ml) rosemary

salt and pepper to taste

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat oven to 350º F (177°C).
Preheat a large heavy skillet, and add the oil. Brown onions, garlic, rosemary, raisins, and mushrooms in skillet, and remove to a dish.
Brown pork chops five minutes on each side.
Transfer the chops to a rectangular baking dish or use same skillet if oven proof.
Put the sauteed onion mixture on top.
Combine honey, seasonings, and mustard, and spread over chops.
Pour on grape juice.
Add raisins.
Bake uncovered for 45 minutes, basting occasionally. Cool slightly and slice into thin strips.
Simmer pan juices until they reduce and thicken to desired consistency.
Transfer slices to a serving dish and pour over pan juices.