Boneless pork chops are baked with butter and herbs until fork tender in this Low FODMAP Tender Baked Pork Chops.
Imagine eating a pork chop so tender you don’t even need a knife to cut it. That is a definite possibility with this recipe! The chops bake covered in the oven for an hour and come out very tender and flavorful, simply seasoned with herbs and a little bit of butter.
I love recipes that let me forget about it for a while. Or at least let me leisurely make some side dishes to go with. I usually serve these pork chops with my ‘Buttermilk’ and Chive Mashed Potatoes and some green beans. Classic Iowa Sunday dinner! And that’s actually when I usually make these amazing pork chops – on Sunday. After a busy weekend, I usually don’t have much energy left for anything fancy. This dinner suffices just fine.
I know these aren’t the prettiest looking pork chops, but they are so delicious. I made this recipe quite a lot this past winter. It’s so easy and tasty, you might find yourself making Low FODMAP Tender Baked Pork Chops a lot too!
Try these other low FODMAP pork chop recipes from my collection:
Time needed: 1 hour and 30 minutes
How to make Low FODMAP Tender Baked Pork Chops
- Prepare Pork Chops for Baking
Coat baking pan with cooking spray. Place pork chops in pan. Top with butter and seasonings. Carefully pour the water into the bottom of the pan.
- Bake Pork Chops
Bake at 350 degrees F for one hour, covered. Uncover and bake another 15 minutes.
- Serve
Remove pork chops from oven and serve with mashed potatoes and green beans.
Low FODMAP Tender Baked Pork Chops
Ingredients
- 4 – 4 oz. boneless pork chops
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons dried chives
- 1 teaspoon dried parsley
- ½ teaspoon dried sage
- 1 tablespoon FODY Garlic-Infused Oil
- 1 tablespoon unsalted butter, cut into 4 pieces
- ½ cup Low-FODMAP Chicken Broth or Stock (or water)
Instructions
- Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.
- Season both sides of pork chops with salt and pepper and place in the prepared pan. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.
- Cover pan tightly with foil and bake for one hour. Uncover pan and bake 15 to 20 minutes more. Serve.
Adapted from Coffee and Cashmere: Baked Pork Chops
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This looks delicious and I'm looking forward to trying it. The recipe calls for "dried sage"–is that the same as rubbed sage?
Yes, I believe it is the same.
I only had ground sage but the recipe was delicious anyway! My husband loved it and it was so easy. I am keeping this one!
This recipe was excellent and easy to do. My husband was pleased. These chops came out super tender and flavorful. I added sliced onions to top them while baking.
Since onions are not Low FODMAP, I assume that was not an issue for you?
Chives are low FODMAP, as well as the green stalks of green onions and leeks. The bulbs, however, are not.
This was DELICIOUS !!! My family loves it
After following this recipe to a “T” and having it come put like shoe leather, I have searched the internet high and low and can’t find a single recipe where you cook a boneless 4 ounce pork chop for ONE HOUR AND TWENTY MINUTES! Every single post I find states that you oven bake for 7 minutes per 1/2 inch of thickness (without bone) at 400 degrees. Since this recipe is for 350 degrees the time would be slightly longer. But certainly not 80 minutes. Is the time a typo??
No, the baking time is not a typo. I have made this recipe numerous times and the longer baking time is what makes these pork chops so tender. Perhaps you forgot to cover the pan tightly with foil while baking?
Yes I covered it tightly. Thank you for your response.
I’m sorry the recipe didn’t work for you! Thanks for trying it though.
I am leery of any pork chop recipe that calls for that long of a baking time as in my experience they are way too tough. I had 2 bone-in pork chops, about 1 inch thick, one large and one smaller. I decided to check the internal temperature of the chops after one half hour in the oven. The smaller one was already done and the larger one only needed another 10 minutes. We like our pork at 145 degrees. It was a very good recipe but my advice would be to check the internal temp of the chops long before the hour is up if you like your pork at 145 degrees.