Rice 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, rosemary, and thyme perfume the coconut oil into something truly aromatic. The real magic happens when you baste the chops as they cook, layering flavor right into the surface of the meat. Once the chops rest, a quick pan sauce made from bone broth and apple cider vinegar pulls up all those caramelized bits from the skillet and reduces into something rich and glossy. There's no grain in sight — not a single ingredient here relies on rice or rice-based fillers, so this is a genuinely satisfying main course without any substitutions or workarounds. Serve it with roasted vegetables or a crisp salad and you've got a complete, craveable plate that doesn't feel like it's missing a thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!