Thick pork chops are drenched in homemade BBQ sauce and then grilled in this recipe for Low FODMAP Balsamic BBQ Pork Chops.
I kind of glossed over it in my last post, but the fact that my MRI looks good means that I am officially 10 years cancer-free now! My husband and I are celebrating our 17 year anniversary this weekend as well. Both of these milestones have been overshadowed by everything else going on in our lives lately, but we are planning on setting some time aside to properly celebrate.
Speaking of celebrating, the 4th of July is coming up and I know everyone will be looking for grilling recipes. I actually created this Low FODMAP Balsamic BBQ Pork Chops recipe a couple of years ago, but never got around to sharing it. We decided to grill them up last weekend and I also finalized a couple of salad recipes I’ve been working on. We had a wonderful summer dinner.
Low FODMAP BBQ Sauce
This barbecue sauce is made in a similar fashion to my Low-FODMAP Ketchup recipe. Tomato sauce (or puree) is simmered with vinegar, brown sugar and salt. No onion or garlic is in this sauce, but I do add some liquid smoke to give it that distinctive BBQ flavor. Liquid smoke hasn’t been tested for FODMAPs to date, so check the ingredients or with your dietitian if you are not sure. I use Wright’s Liquid Smoke, which does not have any FODMAP ingredients. This is a pretty basic recipe, so you can add in any other spices you would like and can tolerate. Examples include worcestershire sauce, paprika, or ground mustard.
This is what I would call a classic Iowa dish for summer. Growing up, my parents would often grill thick pork chops slathered with BBQ sauce for dinner. We would eat it with fresh corn on the cob, potato salad and ripe muskmelon. And then maybe rhubarb pie for dessert.
Classic Iowa.
Try these low FODMAP side dishes from my collection to serve with these pork chops:
Low FODMAP BBQ Sauce
Ingredients
- 3/4 cup Pomi 100% Tomato Sauce (or tomato puree)
- 1/4 cup dark brown sugar, packed
- 1/4 cup apple cider vinegar
- 1 teaspoon Wright's Liquid Smoke*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine the tomato sauce, brown sugar, vinegar, liquid smoke, salt and pepper in a medium saucepan.
- Bring to a boil, reduce heat to low to medium-low and gently simmer for 20 to 30 minutes, until sauce is reduced and thickened.
Notes
Low FODMAP Balsamic Barbeque Grilled Pork Chops
Ingredients
- 1 recipe Low FODMAP BBQ Sauce (replace apple cider vinegar with balsamic vinegar) See recipe above
- 4 bone-in thick-cut pork chops*
Instructions
- Prepare barbeque sauce according to directions (see recipe above), substituting the apple cider vinegar for balsamic vinegar.
- Heat grill to medium-high heat. Brush pork chops with sauce, leaving some sauce aside to brush on during cooking. Grill until pork chops have reached an internal temperature of 145 degrees F, about 7 to 10 minutes a side.
Notes
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This recipe is so delicious! We’ve made it several times. How long do you think it keeps in the fridge? We’re just two people, so we like to make a batch. Thanks!