Mustard Free Apple Cider Glazed Pork Chops
Pork chops with a glossy, fruit-forward glaze hit differently when every element in the pan actually earns its place. The rub here leans on turmeric, ginger, and Ceylon cinnamon for warmth and color, giving the meat a beautifully spiced crust before the glaze even enters the picture. That glaze — built from unfiltered apple cider, a splash of cider vinegar, honey, garlic, and fresh thyme — reduces down into something sticky and deeply savory that coats every bite. Many classic pork glaze recipes sneak in prepared condiments that can hide mustard in the ingredient list, but this one builds all its complexity from scratch with nothing to second-guess. The technique is straightforward: a hard sear in coconut oil locks in the juices, then the chops finish right in the skillet as the glaze thickens around them. Spooning that pan sauce over the chops at the end is the kind of move that makes a weeknight dinner feel genuinely restaurant-worthy. Scatter a few fresh thyme leaves on top and serve immediately while everything is still glossy and hot.
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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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