Brazil Nut 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 pan glaze — unfiltered apple cider, a splash of cider vinegar, honey, and fresh thyme reduce down into something sticky, fragrant, and completely irresistible. Sliced garlic goes in first to build a savory base, then the liquid deglazes all those browned bits from the sear, which means every drop of the sauce is packed with flavor. The chops finish right in that glossy glaze, soaking up every bit before being spooned over generously at serving. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from sneaky mixed-nut oils. 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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