Gelatin 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 spoon over everything on the plate. The seasoning blend of turmeric and ginger gives the crust a warm, earthy depth that pairs beautifully with the fresh rosemary and thyme that perfume the oil as the chops finish cooking. Searing in a cast iron skillet is the real secret here, building that deep caramelized crust that locks in the juices before the chops ever leave the pan. The quick pan sauce — made with bone broth and a splash of apple cider vinegar — comes together in just a few minutes and lifts all those savory browned bits into something genuinely craveable. Many store-bought sauces and seasoning packets sneak in hidden thickeners or additives that can be tricky to navigate, but this recipe keeps everything clean and straightforward with whole ingredients you can actually recognize. The apple cider vinegar adds just enough brightness to balance the richness of the pork without overpowering the herbs. Whether you're cooking for a crowd or just yourself, this is a recipe worth keeping on regular rotation.
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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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