Cashew 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 apple cider vinegar, honey, and fresh thyme reduce into something sticky, fragrant, and genuinely restaurant-worthy. Sliced garlic goes in right after the sear, picking up all those browned bits from the bottom of the pan and building a savory backbone for the sauce. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any nut-based ingredients — coconut oil handles the cooking fat, and every other component is straightforward and easy to verify. The finished chops are glossy, tender, and layered with sweet-tart flavor that makes them feel far more involved than they actually are. Spoon every last drop of that glaze over the top before serving.
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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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