Almond Free Honey Garlic Pork Chops
Sticky, glossy, and deeply savory, these honey garlic pork chops deliver the kind of weeknight dinner that feels way more impressive than the effort involved. The chops get a quick rub of turmeric and ginger before hitting a hot skillet, building a golden crust that locks in all the juicy flavor before the sauce even enters the picture. That sauce — honey, coconut aminos, apple cider vinegar, and bone broth — comes together in the same pan, picking up every last bit of those caramelized drippings along the way. Arrowroot starch thickens it into something that genuinely clings to the meat, so every bite is coated in that sweet-savory glaze. There are no nuts, nut oils, or almond-derived thickeners anywhere in this recipe, which makes it a stress-free choice when you need to keep things completely tree-nut-safe without sacrificing richness or depth. Coconut aminos do the heavy lifting in place of soy sauce, adding umami without any of the usual label-reading anxiety. Finish with a scatter of fresh parsley and you've got a restaurant-worthy plate straight from your own skillet.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the sauce
- 6 cloves garlic, thinly sliced
- 3 tbsp honey
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ cup bone broth
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan.
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