Here is yet another recipe I made a year ago, but didn’t get around to posting. I was looking for a pork chop recipe that would be good for fall and came across this recipe at Food Done Light: Tahini Yogurt Pork Chops. It was perfect for converting to low-FODMAP and is a great recipe for autumn with its warming spices and flavors. Tahini is one of my latest obsessions. I’m finding it has many tasty applications and I’m working on several more recipes featuring this versatile ingredient.
As you can see, I used a grill pan for this recipe. We have an outdoor gas grill but it is on the fritz. It’s been on the fritz for the past several years, but we just haven’t gotten around to getting new one. So I use this grill pan on the stove top instead and it actually works pretty good.
Tahini-Maple Grilled Pork Chops
Ingredients
- 1/4 cup lactose-free plain yogurt
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon FODY Garlic Infused Oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 thin-cut, boneless pork chops
Instructions
- In a medium bowl, whisk together the yogurt, tahini, maple syrup, garlic oil, cumin, coriander, paprika, salt, cinnamon, and allspice. Transfer to a large, resealable plastic bag. Add the pork chops and massage the marinade into the pork chops. Place in the refrigerator to marinate overnight or for at least 4 hours.
- Heat grill or grill pan to medium-high heat. Grill pork chops 3 to 4 minutes a side, or until internal temperature reaches 145 degrees F.
Adapted from Food Done Light: Tahini Yogurt Pork Chops
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