Beef Free Garlic Herb Pan-Seared Pork Chops
Thick, bone-in pork chops get the royal treatment here — seasoned with turmeric and ginger, then seared hard in a cast iron skillet until they develop a deeply golden, herb-scented crust. The combination of fresh rosemary, thyme, and smashed garlic blooming in hot coconut oil creates an aroma that will have everyone hovering around the stove. A quick pan sauce made from bone broth and apple cider vinegar pulls all those caramelized bits off the bottom of the skillet and turns them into something genuinely special. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. For anyone avoiding beef, pork chops are an underrated centerpiece — they're hearty, satisfying, and take on bold flavors beautifully. Resting the chops before serving is a small step that makes a real difference, keeping every bite juicy and tender all the way through.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 4 cloves garlic, smashed and peeled
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- ½ cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. Rub the mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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