This easy low FODMAP Grilled Pork Chops with Lemon and Sage gives your pork chops a punch of earthy, zesty flavor that's perfect for summer! The pork chops can be grilled on an outdoor grill or on a grill pan indoors and are also low carb, Keto, Paleo, and Whole30 compliant.
- 4 bone-in or boneless pork chops
Low FODMAP Pork Chop Marinade:
- 3 tablespoons garlic-infused olive oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons dried chives
- 1 tablespoon fresh sage, finely chopped
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne powder (optional)*
- Fresh sage, finely chopped
- A minimum of 2 hours prior to grilling, put the pork chops in a gallon sized zip-top bag and set aside. Add the pork chop marinade ingredients to a measuring cup or small bowl and whisk until well combined. Pour the marinade into the plastic bag with the pork chops and close. Shift the bag around with your hands until the pork chops are evenly coated. Place bag in the refrigerator and marinade for a minimum of 2 hours.
- Preheat your grill (I use and love a natural gas grill) or grill pan on medium heat and allow the temperature to increase to 400°F (204°C). Place the pork chops onto the grill and discard the remaining marinade. Grill for 4-6 minutes per side (depending on thickness) until they reach an internal temperature of 145°F (63°C) per an instant read thermometer or iGrill thermometer. Remove from heat and allow to rest for 5 minutes before serving.
- Serve with Low FODMAP Broccoli Salad with Bacon, Low FODMAP Instant Pot Potato Salad, or Low FODMAP Instant Pot German Potato Salad for an even more amazing meal.
- Cayenne: while generally believed to be low in FODMAPs in small quantities, cayenne contains capsaicin, which can trigger symptoms for some people with IBS.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: American
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