Citric Acid Free Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight staple that never quite reaches its potential — until a glossy, fragrant glaze gets involved. Here, unfiltered apple cider and a touch of honey reduce down into something syrupy and deeply savory, coating each chop in a sauce that tastes far more complex than the ingredient list suggests. The spice rub of turmeric, ginger, and Ceylon cinnamon adds warmth without heat, and the whole thing comes together in a single skillet, which means less cleanup and more flavor from those browned bits scraped up off the pan. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — no citrus juice, no citric acid additives, and every ingredient is straightforward and easy to verify. Apple cider vinegar steps in to provide that bright, tangy lift without triggering the usual concerns, and unfiltered apple cider keeps the glaze naturally sweet and complex. The result is a restaurant-worthy plate of juicy, golden-seared pork with a glossy pan sauce that you'll want to spoon over everything on the plate.
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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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