Carrageenan 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 before it ever hits the glaze, and the smell alone will have everyone hovering around the kitchen. The real magic happens when unfiltered apple cider, apple cider vinegar, and honey reduce down into a sticky, syrupy pan sauce that coats every bite with sweet-tart depth. Carrageenan tends to sneak into processed sauces, marinades, and even some store-bought ciders, so building this glaze entirely from scratch means you stay in complete control of what goes into the dish. Coconut oil handles the high-heat sear beautifully, and fresh thyme sprigs simmered right in the pan add an herby brightness that ties everything together. Finishing the chops in the glaze and spooning that glossy sauce over the top before serving makes this feel like a restaurant plate — no shortcuts, no additives, just clean, bold flavor.
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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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