These golden, herb-scented 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 each chop a warm, aromatic crust before it hits a screaming-hot cast iron pan, building that deep, caramelized sear that makes all the difference. Smashed garlic, rosemary, and thyme go into the skillet alongside the chops, and the whole thing gets basted in fragrant coconut oil until perfectly cooked through. The real magic happens after the chops rest — bone broth and apple cider vinegar hit the pan, lifting every last bit of those browned bits into a glossy, savory sauce that ties everything together. For anyone navigating grain sensitivities, this recipe is naturally built around whole, clean ingredients with zero grains or grain-derived products anywhere in the lineup. No specialty swaps needed, no label-reading required — just straightforward, satisfying cooking from start to finish. Finish with a scatter of fresh parsley and spoon that pan sauce generously over the top before serving.
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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.
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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