Beef Free Apple Cider Glazed Pork Chops
Pork chops get a serious upgrade here, coated in a warm spice rub of turmeric, ginger, and Ceylon cinnamon before hitting a hot skillet for a deep, golden sear. The real magic happens in the glaze — unfiltered apple cider, a splash of apple cider vinegar, honey, and fresh thyme reduce down into something sticky, fragrant, and genuinely restaurant-worthy. Sliced garlic goes into the pan between the sear and the simmer, picking up all those caramelized bits from the bottom and folding them right into the sauce. Every ingredient here is straightforward and easy to source, with no hidden animal-derived additives or beef-based broths sneaking into the mix — just clean, whole-food components doing the heavy lifting. Coconut oil keeps the cooking fat simple and neutral enough to let the cider and spices shine. Spooning that glossy pan glaze over the finished chops before serving is the kind of small step that makes the whole plate look like you actually tried. This one is weeknight-easy but impressive enough to put in front of company.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
For the glaze
- 3 cloves garlic, thinly sliced
- 1 cup apple cider (unfiltered, unsweetened)
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 4 sprigs fresh thyme
For serving
- 1 tbsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear, undisturbed, for 4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until equally golden.
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