Breastfeeding Friendly Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight afterthought, but this version — rubbed with warm spices and finished in a sticky apple cider glaze — is genuinely something to look forward to. The combination of turmeric, ginger, and Ceylon cinnamon gives the meat a fragrant, golden crust that smells incredible the moment it hits the hot pan. Unfiltered apple cider and a splash of vinegar build a glossy, slightly tangy sauce that balances the richness of the pork without any heavy cream or butter. For anyone nursing, it's reassuring to know exactly what's going into dinner — no mystery additives, just whole, recognizable ingredients that are easy on a body working hard. Coconut oil handles the sear beautifully, and the honey keeps the glaze just sweet enough without overdoing it. The technique is straightforward: sear, build the sauce, return the chops, and spoon that glossy reduction right over the top before serving. It's the kind of satisfying, nourishing meal that feels special enough for company but easy enough for a regular evening at home.
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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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