Barley Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these honey garlic pork chops hit every note you want from a weeknight dinner without any of the fuss. The sauce comes together from coconut aminos, honey, apple cider vinegar, and bone broth — no soy sauce, no malt-based condiments, nothing that would sneak barley or its derivatives onto your plate. Coconut aminos do a remarkable job standing in for traditional soy sauce, delivering that same umami depth with a subtle sweetness that plays beautifully against the garlic. A touch of arrowroot starch thickens the sauce into something glossy and spoonable, so every bite of pork gets properly coated. The chops get a quick rub of turmeric and ginger before hitting a hot skillet, which builds a gorgeous sear and layers in warm, aromatic flavor before the sauce even enters the picture. Finishing the chops right in the pan means they soak up every bit of that caramelized garlic and tangy-sweet glaze as they come up to temperature. Scatter a little fresh parsley over the top and you've got a plate that looks and tastes like you put in way more effort than you actually did.
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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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