High Fructose Corn Syrup Free Apple Cider Glazed Pork Chops
Pork chops deserve better than a sticky, overly sweet glaze loaded with cheap sweeteners, and this recipe delivers exactly that. The glaze builds its depth from unfiltered apple cider, a splash of apple cider vinegar, and just a tablespoon of honey — nothing processed, nothing suspicious on the label. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the chops a gorgeous crust before they ever hit the glaze, so every bite has real complexity. Searing in coconut oil locks in the juices and creates those irresistible golden edges that make pan-cooked pork so satisfying. The cider reduces down into something lightly syrupy and fragrant with garlic and fresh thyme, coating each chop in a glossy finish that looks like it took way more effort than it did. For anyone who has flipped over a bottle of store-bought marinade only to find high fructose corn syrup hiding in the ingredient list, this from-scratch approach is a genuine relief. Serve it straight from the skillet with the pan glaze spooned generously over the top 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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