BHA & BHT Free Garlic Herb Pan-Seared Pork Chops
These pan-seared pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved — golden-crusted, herb-fragrant, and finished with a glossy pan sauce that you'll want to pour over everything. Avoiding BHA and BHT means steering clear of a lot of packaged seasonings, pre-marinated meats, and shelf-stable broths that sneak those preservatives in, but this recipe keeps things completely clean with whole spices, fresh herbs, and a broth-based sauce built right in the pan. Turmeric and ginger give the seasoning rub a warm, earthy depth, while smashed garlic, rosemary, and thyme bloom in coconut oil and baste the chops as they cook — no mystery additives anywhere in sight. The cast iron sear locks in serious flavor, and the quick deglaze with bone broth and apple cider vinegar pulls every last bit of those caramelized drippings into a light, tangy sauce. Pulling the chops at 145°F keeps the meat juicy rather than dry, and the five-minute rest lets everything settle before that final spoonful of sauce goes on top. A scatter of fresh parsley at the end is a small touch that makes the whole plate look like something out of a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!