Pork Chops with Maple Carrots and Mash (Low-FODMAP)

Ingredients

• 700 gboneless pork loin chops
• 3¾medium potatoes (Yukon Gold or red)
• 120 mllactose-free 2% milk
• 3 tspbutter
• 6medium carrots
• 3 tsppure maple syrup
• 3 tspgarlic-infused olive oil
• 1 tspdried thyme
• ¾ tspsalt
• ½ tspblack pepper

Method

1. Peel and cube the potatoes, cover with cold salted water and bring to a boil over high heat. Simmer over medium heat until soft, about 15 minutes. Drain and mash with the lactose-free milk, butter and half the salt.

   15 min timer

2. Slice the carrots into rounds, put them in a skillet with 120 ml (1/2 cup) of water and a pinch of salt and simmer over medium heat until tender and the water has evaporated, about 8 minutes. Add the maple syrup and toss for 2 minutes to glaze.

   10 min timer

3. Pat the chops dry and season with the thyme, the rest of the salt and the pepper.

4. Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering.

5. Sear the chops for about 4 minutes per side, until golden and 63°C (145°F) in the centre.

   8 min timer

6. Rest the chops for 3 minutes, then serve with the mash and maple carrots.

Storing and reheating

Keeps 3 days.