Gut Friendly Apple Cider Glazed Pork Chops
Juicy, golden-seared pork chops finished in a sticky, fragrant glaze — this is the kind of weeknight dinner that feels far more special than the effort involved. The spice rub of turmeric, ginger, and Ceylon cinnamon does double duty, building a beautiful crust while delivering anti-inflammatory ingredients that are genuinely kind to your digestive system. Unfiltered apple cider and a splash of apple cider vinegar form the backbone of the glaze, bringing natural prebiotics and gentle acidity that support a happy gut without any processed additives to worry about. Coconut oil handles the sear, keeping the whole dish free from refined seed oils that can be harder on sensitive systems. The garlic is cooked low and slow just long enough to mellow its bite, so you get all the flavor with less of the digestive intensity that raw alliums can sometimes cause. Everything comes together in a single skillet, and the pan sauce reduces into something glossy and deeply savory that you'll want to spoon over every last bite. Serve it immediately while the glaze is still shining and the thyme is fragrant — this one is a keeper.
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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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