Gelatin Free Apple Cider Glazed Pork Chops
Pork chops with a glossy, fruit-forward glaze are the kind of weeknight dinner that feels far more impressive than the effort involved. The magic here comes from unfiltered apple cider and a splash of apple cider vinegar, which reduce down into a syrupy, tangy-sweet sauce that clings beautifully to each chop. Warm spices — turmeric, ginger, and Ceylon cinnamon — rubbed directly into the meat give every bite a subtle depth that makes the whole dish feel intentional and layered. For anyone avoiding gelatin, this recipe is naturally in the clear: the glaze thickens purely through reduction, with no added thickeners, stocks, or packaged sauces that might sneak in hidden animal-derived setting agents. Searing the chops in coconut oil first builds a deep golden crust, and finishing them in the bubbling glaze keeps the meat juicy all the way through. A handful of fresh thyme ties everything together with a herby brightness that cuts through the richness. Serve it straight from the pan with the glaze spooned generously over the top — nothing else needed.
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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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