Eggless 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 sauce — unfiltered apple cider, a splash of apple cider vinegar, honey, and fresh thyme reduce into a glossy, slightly syrupy glaze that clings to every bite. Sliced garlic goes in first, picking up all those caramelized bits from the sear and building a savory backbone that keeps the glaze from tipping too sweet. The whole thing comes together in one skillet, which means less cleanup and more flavor layered into every step. Since the recipe relies entirely on whole spices, coconut oil, and naturally egg-free pantry staples, there's nothing to swap or second-guess — it's just straightforward, satisfying cooking. Spoon that glossy pan sauce generously over the chops before serving and finish with a scatter of fresh thyme if you have it on hand.
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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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