Mushroom Free Apple Cider Glazed Pork Chops
These pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives each chop a gorgeous golden crust after a hard sear in coconut oil, and then the real magic happens in the pan. Unfiltered apple cider, a splash of apple cider vinegar, honey, and fresh thyme reduce down into a glossy, sweet-tart glaze that gets spooned generously over every chop before serving. The whole thing comes together in one skillet, which means the browned bits from the sear get folded right into the sauce for extra depth. For anyone navigating a mushroom-free kitchen, this recipe is completely clean — no broths, no sauces, no seasoning blends with hidden fungi to second-guess. Every ingredient is straightforward and easy to verify, so you can cook with total confidence. Finish with a scatter of fresh thyme leaves and dinner is genuinely ready to impress.
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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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