Paraben 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 required. A simple rub of sea salt, turmeric, and ginger gives the meat a gorgeous golden crust, while smashed garlic, fresh rosemary, and thyme perfume the coconut oil into something truly aromatic. The basting step — tilting the pan and spooning that herb-infused oil over the chops — is the move that takes them from good to restaurant-worthy. Keeping this recipe free from synthetic preservatives and parabens means leaning on whole, recognizable ingredients, and every single thing in this dish earns its place. The pan sauce, built from bone broth and a splash of apple cider vinegar, pulls up all those caramelized bits from the skillet and reduces into a glossy, savory finish. It's the kind of clean, flavor-forward cooking that proves you don't need anything artificial to make a dish deeply satisfying. Scatter a little fresh parsley over the top before serving and watch it disappear fast.
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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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