Turkey 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. Bone-in chops get a fragrant rub of turmeric and ginger before hitting a screaming-hot cast iron skillet, building a deep golden crust that locks in all the juices. Smashed garlic, rosemary, and thyme go into the pan alongside the chops, and the whole thing gets basted in herb-infused coconut oil until perfectly cooked through. The real magic happens after the chops rest — a quick pan sauce made from bone broth and apple cider vinegar picks up every last bit of flavor from the bottom of the skillet and reduces into something genuinely craveable. For anyone navigating a poultry-free table, pork chops this satisfying make it easy to forget there was ever a gap to fill. A scatter of fresh parsley at the end keeps things bright, and the whole dish comes together in one pan with minimal cleanup.
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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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