Chestnut Free Apple Cider Glazed Pork Chops
These pork chops are the kind of weeknight dinner that feels far more special than the effort involved. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives each chop a gorgeous, fragrant crust after a hard sear in coconut oil, and then the real magic happens in the pan. Unfiltered apple cider, a splash of apple cider vinegar, honey, and fresh thyme reduce down into a glossy, tangy-sweet glaze that coats every bite. The whole thing comes together in one skillet, which means all those caramelized bits from the sear get scraped right into the sauce where they belong. For anyone navigating tree-nut concerns, this recipe is naturally free of any such ingredients — every component is straightforward and easy to verify at the store. Finishing the chops in the glaze and spooning it generously over the top before serving makes for a plate that looks like it came out of a proper restaurant kitchen. Scatter a little fresh thyme over everything and dinner is done.
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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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