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

This low-FODMAP dinner brings together everything you want in a weeknight meal: juicy pan-seared pork chops glazed in pure maple syrup, crispy-edged roasted sweet potato wedges, and tender sautéed spinach finished with garlic-infused oil for flavor without the gut-irritating fructans. It's a balanced, satisfying plate that proves eating gut-friendly doesn't mean sacrificing bold, comforting flavor. The pork chops are seared until golden in a hot skillet, then simmered briefly in a maple-mustard glaze that caramelizes into a glossy, sweet-savory coating. The sweet potato wedges roast in the oven alongside, turning tender inside and caramelized outside with just olive oil, salt, and a touch of smoked paprika. Meanwhile, fresh spinach wilts quickly in garlic-infused olive oil, a Monash-approved way to get garlic flavor while keeping FODMAP levels low since the fermentable fructans stay behind in the garlic solids. This recipe is naturally gluten-free and uses only low-FODMAP certified ingredients in appropriate portions, making it ideal for anyone navigating the elimination or personalization phase of the Low-FODMAP Diet while still wanting a hearty, flavorful dinner the whole family can enjoy.

Ingredients

• 4 chopsbone-in pork chops, about 1-inch thick
• 1.5 tspsalt
• 0.5 tspblack pepper
• 3 tbspolive oil, divided
• 0.25 cuppure maple syrup
• 1 tbspDijon mustard, check label for FODMAP additives
• 1 tbspapple cider vinegar
• 1 tspfresh thyme, chopped, or 1/2 tsp dried
• 2 largesweet potatoes, scrubbed, cut into wedges
• 0.5 tspsmoked paprika
• 6 cupsfresh baby spinach
• 2 tbspGarlic-infused olive oil
• 1 tsplemon juice, optional, for spinach

Method

1. Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with 2 tablespoons olive oil, smoked paprika, and 1/2 teaspoon salt in a mixing bowl until evenly coated.
2. Spread the wedges in a single layer on a baking sheet and roast in the oven, flipping once halfway through, until tender and caramelized at the edges. 25:00
3. While the sweet potatoes roast, pat the pork chops dry and season both sides generously with the remaining salt and black pepper.
4. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and thyme to make the glaze.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops until deeply golden brown, about 3-4 minutes per side. 8:00
6. Reduce the heat to medium-low, pour the maple glaze over the chops, and simmer, spooning the glaze over the meat frequently, until the pork reaches an internal temperature of 145°F (63°C) and the glaze thickens. 5:00
7. Transfer the pork chops to a plate and let rest for 5 minutes while you prepare the spinach. 5:00
8. Heat the garlic-infused olive oil in a large sauté pan over medium heat. Add the spinach in batches, tossing with tongs, and sauté just until wilted. 3:00
9. Season the wilted spinach with a pinch of salt and a squeeze of lemon juice if desired, then remove from heat.
10. Plate each pork chop with a drizzle of the remaining pan glaze, alongside roasted sweet potato wedges and sautéed spinach. Serve immediately.