THESE PORK CHOPS ARE INSANELY DELICIOUS.  IT IS  SWEET, SPICY AND TANGY AND I DID SAY THE PORK CHOPS   

Saute spinach with organic extra virgin olive oil with some broken up pitted green cerginola olives. Season with sea salt. Set aside  

In another pan sauté mini sweet peppers.  I use the colorful ones for that eat with your eyes look. Season peppers.  Add in hot chili flakes as you prefer and a small garlic clove and drizzle in extra virgin olive oil.  Cook a few minutes so pepper wilt a little. Then add about one tablespoon of local honey and about 2 tablespoons apple cider vinegar. Reduce and set aside. 

Bake bone in pork chops to an internal temperature of at least 145 degrees. Season each chop with sea salt and cracked pepper. 

When pork chops are ready assemble peppers over the chops and add spinach atop everything. 

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Just a low fodmap note: If you do not tolerate any honey substitutes are good old sugar, golden syrup or a  drizzle of maple syrup. Use less than a tablespoon of maple syrup since it has a richer taste than honey. It will still offer that sweet taste for this sweet sour spicy flavored dish.   

Live, eat, share, gluten-free and Fodmapish.