Black Pepper Free Apple Cider Glazed Pork Chops
Skipping black pepper doesn't mean skipping bold flavor — this dish proves that point beautifully. The pork chops get a warm, aromatic rub of turmeric, ginger, and Ceylon cinnamon before hitting a hot skillet, building a deep golden crust that's genuinely impressive. 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, tangy, and fragrant that coats every bite. Sliced garlic goes into the pan right after the sear, picking up all those caramelized bits from the bottom and adding a savory backbone to the sweet cider sauce. Returning the chops to finish in that glossy glaze keeps the meat juicy and lets the flavors meld together in the final few minutes of cooking. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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