Chuletas de cerdo a la parrilla con limón y salvia, bajas en FODMAP (keto, paleo, Whole30)

Ingredientes

• 4 bone-in or boneless pork chops
• 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 teaspoon sea salt, plus more for sprinkling
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne powder (optional)*
• Fresh sage, finely chopped

Preparación

1. 1

   A minimum of 2 1/2 hours but preferably the evening prior to cooking, pound pork chops to about ½-inch (1.27 cm) thick. Season generously with sea salt and allow to sit at room temperature for 30 minutes.

2. 2

   Meanwhile, whisk together marinade ingredients in a measuring cup or small bowl.

3. 3

   Add seasoned pork chops to a gallon-sized zip top bag. Pour marinade over the pork chops. Seal the bag and shift around with your hands until the pork chops are evenly coated in marinade. Place bag in the refrigerator or a minimum of 2 hours but preferably overnight.

4. 4

   Preheat your outdoor grill or grill pan on medium high heat and allow the temperature to increase to 350°F (177°C).

5. 5

   Grill pork chops for 2 minutes per side, reduce grill heat to medium, and grill for another 2-4 minutes on each side until the pork chops reach an internal temperature of 145°F (63°C) per an instant read thermometer.

6. 6

   Remove from heat and allow to rest for 5 minutes before serving.

7. 7

   Serve with Broccoli Salad with Bacon (with low FODMAP option), Instant Pot Potato Salad, Hearts of Palm "Fauxtato" Salad, Carrot and Raisin Salad, or German Potato Salad for an even more amazing meal. For a boost of sweet and spicy flavor, top with Fresh Pineapple Salsa!