AIP Friendly Herb-Roasted Pork Chops
Thick, bone-in pork chops seared to a deep golden crust and finished in a hot oven — this is the kind of satisfying, no-fuss dinner that feels special without requiring a complicated ingredient list. The seasoning paste is built from fresh rosemary, fresh thyme, minced garlic, turmeric, ginger, and a splash of apple cider vinegar, all of which are squarely on the approved list for the autoimmune protocol. That combination of warming spices and bright herbs does a lot of heavy lifting, delivering bold, layered flavor without reaching for nightshades, grains, or seed-based spices that would otherwise be off the table. The sear-then-roast method locks in juices and builds a savory crust that makes these chops genuinely craveable. Resting the meat for five minutes before serving keeps every bite tender and juicy all the way through. A handful of fresh parsley scattered on top adds a pop of color and a clean, herby finish. Serves four, making it an easy weeknight option or a relaxed weekend meal the whole table can enjoy.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork chops completely dry with paper towels.
- 2
In a small bowl, combine the salt, turmeric, ginger, garlic, rosemary, thyme, apple cider vinegar, and 1 tbsp of the olive oil into a paste. Rub the mixture evenly over both sides of each pork chop.
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