Shellfish Free Garlic Herb Pan-Seared Pork Chops

Thick, bone-in pork chops seared to a deep golden crust in a cast iron skillet — this is 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 warm, aromatic depth before it ever hits the pan, and smashed garlic with fresh rosemary and thyme perfume the coconut oil as the chops finish cooking. The real magic happens when bone broth and apple cider vinegar hit the hot skillet, lifting all those caramelized bits into a glossy, savory pan sauce that ties everything together. Every single ingredient here is naturally free from shellfish and the usual hidden seafood additives that sneak into sauces, broths, and spice blends at the store — so you can cook with total confidence. The basting technique, where you tilt the pan and spoon the herb-infused oil over the chops, keeps the meat juicy all the way through and builds flavor without any complicated steps. A final rest under foil lets the juices redistribute, so every bite is tender and satisfying. Scatter a little fresh parsley over the top and bring the whole skillet straight to the table.

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