Peanut 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. A simple rub of sea salt, turmeric, and ginger gives the meat a gorgeous golden crust with a subtle warmth, while smashed garlic, 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 as they cook — is the move that takes them from good to restaurant-worthy. A quick pan sauce made from bone broth and apple cider vinegar pulls up all those caramelized bits from the skillet, reducing into something rich and glossy that you'll want to pour over everything. Every single ingredient here is straightforwardly peanut-free with no hidden oils or ambiguous additives to second-guess. If you've ever scanned a spice blend label looking for allergen warnings, cooking with individual whole spices and fresh herbs like this is a genuinely stress-free alternative. Finish with a scatter of fresh parsley and let the chops rest just long enough for the juices to settle — then dig in.
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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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