Low Iodine Apple Cider Glazed Pork Chops
These pork chops hit every note you want from a weeknight dinner — golden-seared, warmly spiced, and finished in a glossy apple cider glaze that smells absolutely incredible while it reduces on the stove. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a beautiful color and a subtle warmth that pairs perfectly with the sweet-tart glaze. Cooking with a low-iodine approach can feel limiting when it comes to proteins, but bone-in pork chops seasoned simply with salt and spices are a natural fit, and every ingredient here — from the coconut oil to the unfiltered apple cider — keeps things clean and on-plan. The technique is straightforward: a hard sear to lock in the juices, then a quick pan sauce built from garlic, honey, apple cider vinegar, and fresh thyme that reduces into something almost caramel-like. Spooning that glossy glaze back over the chops as they finish cooking means every bite is deeply flavored without relying on any processed sauces or iodine-heavy additives. Fresh thyme scattered over the top at the end adds a bright herbal finish that makes the whole plate look as good as it tastes. This is the kind of recipe that feels special enough for company but is genuinely easy enough to pull off on any given evening.
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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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