Pork Chops Potatoes Recipe (Low Fodmap)

Recipes like this one, which features meat and potatoes in a creamy sauce, taste just like my childhood: pure comfort food. I’ve made a few changes, though: I use low-FODMAP chicken broth, and I’ve ditched the standard cream of mushroom soup in favor of my own homemade béchamel sauce. And I use a slow cooker, too; that way, I can get dinner taken care of hours in advance.

LOW FODMAP SLOW COOKER PORK CHOPS AND POTATOES Ingredients

YIELD: 4 TO 6 SERVINGS

• 1 tablespoon (15 ml) olive oil
• 1 to 1½ pounds (455 to 680 g) boneless pork chops
• 2 tablespoons (28 g) unsalted butter or margarine
• 4 scallions (green parts only), sliced
• 1 cup (235 ml) chicken broth, chicken stock, or vegetable broth
• ½ cup (120 ml) lactose-free or nondairy milk
• 3 tablespoons (30 g) basic flour blend
• ¼ cup (60 ml) dry white wine
• 2 tablespoons (30 g) dijon mustard
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried basil
• 1½ pounds (680 g) potatoes, cut into
• ¼-inch-thick (6 mm) slices

LOW FODMAP SLOW COOKER PORK CHOPS AND POTATOES Steps

1. Heat the olive oil in a large skillet over medium-high heat.
2. Brown the pork chops in the oil, about4 to 5 minutes on each side.
3. Remove them from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and melt the butter.
5. Cook the scallions in the butter for about 30 seconds.
6. Add the broth or stock and bring to a simmer.
7. In a small bowl or glass measuring cup, combine the milk and Basic Flour Blend.
8. While constantly stirring,
9. slowly pour the milk mixture into the skillet.
10. Continue to cook and stir for a few minutes until thickened and bubbly.
11. Stir in the white wine Dijon mustard, kosher salt, black pepper, and basil.
12. Place the potatoes in the bottom of a large slow cooker.
13. Pour half of the sauce over the potatoes. Place the browned pork chops on top and then
    top with the remaining sauce.
14. Cook on the low setting for 8 hours or on the high setting for 4 hours.
15. Serve hot.

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