Hazelnut Free Apple Cider Glazed Pork Chops
These pork chops are the kind of weeknight dinner that feels far more special than the effort involved. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives each chop a gorgeous crust after a hard sear in coconut oil, and then a glossy apple cider glaze — built right in the same pan — ties everything together with sweet, tangy depth. Sliced garlic, fresh thyme, honey, and a splash of apple cider vinegar round out the sauce into something you'll want to spoon over everything on the plate. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based oils or sauces that sometimes sneak into glazed meat dishes at restaurants. Every ingredient here is straightforward and easy to verify, so there's no guesswork at the grocery store. The result is a beautifully lacquered chop with tender, juicy meat and a pan sauce that practically makes itself. Serve immediately while the glaze is still shiny and the thyme is fragrant — this one doesn't wait.
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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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