Black Pepper Free Honey Garlic Pork Chops
Skipping black pepper doesn't mean skipping bold flavor — this skillet dinner proves that point decisively. A rub of sea salt, turmeric, and ground ginger gives the chops a warm, aromatic crust before they ever hit the pan, and the honey garlic sauce that follows is sticky, savory, and deeply satisfying. Coconut aminos bring that umami depth you'd expect from soy sauce, while apple cider vinegar cuts through the sweetness just enough to keep every bite balanced. The arrowroot starch pulls the sauce together into something glossy and clingy, the kind that makes you want to drag every side dish through the pan. Searing the chops first and finishing them in the sauce means the meat stays juicy and picks up every bit of flavor as it hits 145°F. It's a one-skillet weeknight dinner that feels far more impressive than the effort involved, and a fresh scatter of parsley at the end makes it look like you really tried.
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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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