Breastfeeding Friendly Garlic Herb Pan-Seared Pork Chops
Juicy, golden-seared pork chops with a fragrant herb-and-garlic pan sauce hit that sweet spot between weeknight easy and genuinely impressive. The combination of turmeric and ginger in the rub adds a warm, anti-inflammatory depth that makes this dish feel especially nourishing — exactly what a postpartum body tends to crave. Bone broth forms the base of the pan sauce, bringing a rich, collagen-forward finish that supports recovery while tasting absolutely luxurious over the chops. Coconut oil handles the high-heat sear beautifully, and the fresh rosemary and thyme perfume the whole kitchen as they bloom in the hot skillet. A splash of apple cider vinegar brightens the sauce just enough to cut through the richness and keep every bite balanced. The whole process is straightforward — season, sear, build the sauce, rest — so even on an exhausted, low-energy day it's completely manageable. Scatter a little fresh parsley over the top and you've got a plate that looks and tastes like you had way more time than you actually did.
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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)
Can be omittedfresh parsley
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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