Beef Free Honey Garlic Pork Chops
Juicy, golden-seared pork chops glazed in a sticky honey garlic sauce — this is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The chops get a quick rub of turmeric and ginger before hitting a hot skillet, building a deep, caramelized crust that locks in all the good stuff. From there, a pan sauce made with sliced garlic, coconut aminos, apple cider vinegar, and bone broth comes together in minutes, thickened with arrowroot starch until it clings beautifully to every bite. Coconut aminos do a lot of heavy lifting here — they bring that savory, slightly sweet depth without any soy, making the whole dish naturally free from common label-reading headaches. The chops finish right in the sauce, soaking up all that garlicky, tangy sweetness while coming up to a perfect 145°F. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole plate pop. This one is genuinely hard to stop eating.
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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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