Maple-Glazed Pork Chops with Roasted Sweet Potato Wedges and Sautéed Spinach

This low-FODMAP dinner brings together three simple, satisfying elements: juicy pan-seared pork chops glazed with pure maple syrup, crispy-edged roasted sweet potato wedges, and tender sautéed spinach infused with the flavor of garlic without the gut-irritating fructans. It's a balanced, nourishing plate that proves gentle-on-the-gut eating doesn't mean sacrificing bold, comforting flavor. The key to keeping this recipe low-FODMAP friendly is using garlic-infused oil instead of fresh garlic or onion—the oil carries the aromatic flavor while leaving behind the fermentable compounds that trigger digestive symptoms. Pure maple syrup (not imitation syrup, which can contain high-fructose corn syrup) adds natural sweetness to the pork without the need for honey or other high-FODMAP sweeteners. Sweet potatoes, in moderate low-FODMAP portions, roast up perfectly caramelized alongside the savory chops. This recipe is perfect for anyone managing IBS or following the elimination phase of the Low-FODMAP Diet who still wants a hearty, restaurant-quality dinner. It comes together in about 40 minutes, making it approachable for a weeknight meal, and leftovers reheat beautifully for lunch the next day.

Ingredients

• 4 pieceBoneless pork chops, about 6 oz each
• 4 tbsppure maple syrup, not imitation syrup
• 4 tbspGarlic-infused olive oil, divided
• 1 tbspDijon mustard
• 1.5 tspsalt, divided
• 1 tspblack pepper, divided
• 2 largesweet potatoes, peeled and cut into wedges
• 8 cupfresh baby spinach, about 2 bags, washed
• 1 tspfresh thyme leaves, optional, for garnish
• 4 piecelemon wedges, for serving, optional

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. In a mixing bowl, toss the sweet potato wedges with 2 tablespoons of garlic-infused oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the sweet potato wedges in a single layer on the prepared baking sheet and roast until tender and caramelized at the edges, flipping halfway through. 25:00
4. While the potatoes roast, pat the pork chops dry and season both sides with the remaining salt and pepper.
5. In a small bowl, whisk together the maple syrup and Dijon mustard to make the glaze.
6. Heat 1 tablespoon of garlic-infused oil in a large skillet over medium-high heat. Sear the pork chops until golden brown on the first side. 4:00
7. Flip the chops with tongs, reduce heat to medium, and cook until nearly cooked through. 4:00
8. Pour the maple-mustard glaze over the chops, turning to coat, and let it bubble and thicken slightly, basting the chops until an internal temperature of 145°F (63°C) is reached. 2:00
9. Transfer the pork chops to a plate and tent loosely with foil to rest while you prepare the spinach. 5:00
10. Wipe out the skillet if needed, then heat the remaining tablespoon of garlic-infused oil over medium heat. Add the spinach in batches and sauté until just wilted. 3:00
11. Season the wilted spinach with a pinch of salt and pepper and remove from heat.
12. Plate the maple-glazed pork chops alongside the roasted sweet potato wedges and sautéed spinach. Garnish with fresh thyme and serve with lemon wedges if desired.