Pecan Free Apple Cider Glazed Pork Chops
There is something deeply satisfying about a pork chop that has a proper golden crust and a glossy, fragrant sauce clinging to every edge. These bone-in chops get rubbed with a warm blend of turmeric, ginger, and Ceylon cinnamon before hitting a hot skillet, building a sear that locks in all the juicy flavor underneath. The real magic happens when unfiltered apple cider, a splash of cider vinegar, honey, and fresh thyme hit the pan — those browned bits lift right up and transform into a lightly syrupy glaze that tastes like autumn in the best possible way. Sliced garlic goes in first, turning golden and fragrant before the liquid arrives, adding a savory backbone that keeps the whole dish from tipping too sweet. Everything comes together in one skillet, which means the chops finish cooking right in the glaze and soak up every bit of it. There are no nuts of any kind in this recipe — not in the spice rub, not in the glaze, not anywhere — so it is genuinely straightforward to prepare without any substitutions or label-checking stress. Spoon the pan sauce generously over each chop and finish with a scatter of fresh thyme for a dinner that looks and tastes far more involved than it actually is.
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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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