Gluten Free Apple Cider Glazed Pork Chops
Juicy, golden-seared pork chops finished in a sticky apple cider glaze — this is the kind of weeknight dinner that feels way more impressive than the effort it takes. The spice rub of turmeric, ginger, and Ceylon cinnamon gives each chop a warm, aromatic crust before it ever hits the pan, and the glaze builds on those flavors with unfiltered apple cider, a splash of vinegar, honey, and fresh thyme. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required. The technique is straightforward: sear hard for color, build the glaze in the same pan, then let the chops finish low and slow while you spoon that syrupy sauce right over them. Those browned bits scraped up from the bottom of the skillet are pure flavor, and the reduced cider turns glossy and slightly sweet without being cloying. Serve immediately with the pan glaze pooled over each chop and a scatter of fresh thyme, 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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