YIELD: 4 TO 6 SERVINGS
Recipes like this one, which features meat and potatoes in a creamy sauce, taste just like my childhood:
pure comfort food. I’ve made a few changes, though: I use low-FODMAP chicken broth, and I’ve ditched the standard cream of mushroom soup in favor of my own homemade béchamel sauce. And I use a slow cooker,
too; that way, I can get dinner taken care of hours in advance.
LOW FODMAP SLOW COOKER PORK CHOPS AND POTATOES Ingredients
- 1 TABLESPOON (15 ML) OLIVE OIL
- 1 TO 1½ POUNDS (455 TO 680 G) BONELESS PORK CHOPS
- 2 TABLESPOONS (28 G) UNSALTED BUTTER OR MARGARINE
- 4 SCALLIONS (GREEN PARTS ONLY), SLICED
- 1 CUP (235 ML) CHICKEN BROTH, CHICKEN STOCK, OR VEGETABLE BROTH
- ½ CUP (120 ML) LACTOSE-FREE OR NONDAIRY MILK
- 3 TABLESPOONS (30 G) BASIC FLOUR BLEND
- ¼ CUP (60 ML) DRY WHITE WINE
- 2 TABLESPOONS (30 G) DIJON MUSTARD
- ¾ TEASPOON KOSHER SALT
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- ½ TEASPOON DRIED BASIL
- 1½ POUNDS (680 G) POTATOES, CUT INTO
- ¼-INCH-THICK (6 MM) SLICES
LOW FODMAP SLOW COOKER PORK CHOPS AND POTATOES Steps
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the pork chops in the oil, about4 to 5 minutes on each side.
- Remove them from the skillet and set aside.
- In the same skillet, reduce the heat to medium and melt the butter.
- Cook the scallions in the butter for about 30 seconds.
- Add the broth or stock and bring to a simmer.
- In a small bowl or glass measuring cup, combine the milk and Basic Flour Blend.
- While constantly stirring,
- slowly pour the milk mixture into the skillet.
- Continue to cook and stir for a few minutes until thickened and bubbly.
- Stir in the white wine Dijon mustard, kosher salt, black pepper, and basil.
- Place the potatoes in the bottom of a large slow cooker.
- Pour half of the sauce over the potatoes. Place the browned pork chops on top and then
top with the remaining sauce.
- Cook on the low setting for 8 hours or on the high setting for 4 hours.
- Serve hot.