Artificial Food Coloring Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The rub of turmeric and ginger gives each chop a warm, aromatic crust before it even hits the pan, and the honey garlic sauce that builds from the drippings is sticky, savory, and deeply satisfying. Coconut aminos stand in for conventional soy sauce here, which is a smart swap since many bottled sauces and condiments sneak in artificial dyes or additives you'd never expect. Every ingredient in this recipe is straightforward and naturally colored — the gorgeous amber glaze comes entirely from honey, garlic, and those caramelized pan bits, not from anything synthetic. Arrowroot starch thickens the sauce to a glossy, spoon-coating consistency without any processed thickeners, and bone broth adds a richness that ties everything together. A scatter of fresh parsley at the end keeps the whole plate looking vibrant and clean. This is the kind of recipe you'll come back to again and again, especially when you want something impressive that you can feel genuinely good about serving.
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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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