These pork chops are the kind of weeknight dinner that feels far more special than the effort involved. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat 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, fragrant glaze that coats every inch of the chop. The whole ingredient list is naturally free of rye and any grain-based thickeners — no flour, no starch, nothing to second-guess — so the dish works exactly as written without any substitutions needed. Scraping up those browned bits when the cider hits the pan builds a depth of flavor that tastes like it simmered for hours. Finished with a spoonful of pan glaze and a scatter of fresh thyme, these chops are sweet, savory, and just a little aromatic in the best possible way. Serve them straight from the skillet while the glaze is still shiny and everything is at its peak.
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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.
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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