Walnut Free Apple Cider Glazed Pork Chops
These pork chops hit every note you want from a weeknight dinner — golden-seared, warmly spiced, and finished in a glossy apple cider glaze that smells absolutely incredible while it's bubbling away on the stove. The spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a beautiful color and a subtle warmth that plays perfectly against the sweet-tart glaze. Unfiltered apple cider, a splash of cider vinegar, honey, and fresh thyme reduce down into something syrupy and deeply savory, with toasted garlic woven all the way through. The whole thing comes together in a single skillet, which means all those browned bits from the sear get scraped up and folded right into the sauce — nothing wasted, maximum flavor. There are no nuts anywhere in this recipe, so if you're navigating tree nut concerns, you can cook and serve this one with complete confidence. Spoon the pan glaze generously over each chop before serving and finish with a scatter of fresh thyme leaves for a plate that looks as good as it tastes.
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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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