Shellfish Free Apple Cider Glazed Pork Chops
Pork chops get a serious upgrade here, coated in a warm spice rub of turmeric, ginger, and Ceylon cinnamon before hitting a screaming-hot skillet for a deep, golden sear. The real magic happens in the pan glaze — unfiltered apple cider, a splash of apple cider vinegar, honey, and fresh thyme reduce down into something sticky, fragrant, and almost caramel-like. Sliced garlic goes in first to build a savory backbone, and all those browned bits scraped from the bottom of the pan fold right into the sauce. Every single ingredient here is naturally free from shellfish and shellfish derivatives, so there's no label-reading stress or substitution gymnastics required. The chops finish cooking right in that glossy glaze, soaking up flavor as they come up to a safe internal temperature. It's the kind of weeknight dinner that looks and tastes like you spent far more effort than you actually did. Spoon the pan sauce generously over each chop and scatter a few fresh thyme leaves on top — simple, stunning, and completely satisfying.
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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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