Eggless 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 required. A simple rub of sea salt, turmeric, and ginger gives each chop a beautifully seasoned crust before it ever hits the pan, and the cast iron does the heavy lifting from there. Smashed garlic, rosemary, and thyme go in alongside the chops, and the infused coconut oil gets spooned over the meat as it cooks — building layers of savory, herby flavor with every baste. The 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 craveable. Since the whole recipe relies on whole-food ingredients and straightforward technique, there's no need to scan labels or worry about hidden binders — everything here is exactly what it looks like. A five-minute rest lets the juices redistribute so every bite stays tender and juicy. Finish with a scatter of fresh parsley and a generous spoonful of that glossy pan sauce, and dinner is done.

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