BHA & BHT Free Apple Cider Glazed Pork Chops
Pork chops that are both weeknight-easy and genuinely impressive are hard to come by, but this skillet recipe absolutely delivers. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a gorgeous crust when seared in coconut oil, building deep, caramelized flavor before the glaze even enters the picture. The real magic happens when unfiltered apple cider, apple cider vinegar, honey, and fresh thyme hit the pan — those browned bits lift right up and reduce into a glossy, sweet-tart sauce that coats every bite. For anyone navigating BHA and BHT concerns, the beauty of this dish is how straightforward the ingredient list is: whole spices, fresh aromatics, and real apple cider with no preservative-laden shortcuts needed. Coconut oil stands in as the cooking fat, keeping everything clean from the first sear through the final simmer. The result is tender, juicy pork chops lacquered in a sauce that tastes far more complex than the effort involved. Finish with a scatter of fresh thyme and serve immediately — this one does not need anything else.
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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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