Nutmeg Free Apple Cider Glazed Pork Chops
Pork chops with a glossy, fruit-forward glaze hit differently when the sauce is built from scratch with real ingredients you can actually read. Unfiltered apple cider and a splash of apple cider vinegar form the backbone of the glaze, reducing down into something sticky, tangy, and deeply savory alongside golden-seared garlic and fresh thyme. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the chops a warm, aromatic crust without leaning on any of the blends that so often sneak in unwanted spices. Many classic pork and apple recipes call for warming spices that can include nutmeg, but every element here is spelled out clearly, so there's no guesswork involved. Searing the chops in coconut oil first locks in a beautiful crust before the glaze does its work, layering flavor at every stage. The result is a pan sauce so good you'll want to spoon every last drop over the finished chops before serving.
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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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