Brazil Nut Free Honey Garlic Pork Chops
Sticky, glossy, and deeply savory, these honey garlic pork chops hit every note you want from a weeknight dinner without requiring a long ingredient list or complicated technique. 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 bit of those caramelized drippings along the way. Arrowroot starch pulls it into a glossy, spoon-coating consistency that clings to the meat beautifully. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden additives or worry about cross-contact from processed pantry staples. The chops finish right in the sauce, soaking up all that garlicky sweetness as they hit a perfect 145°F. A scatter of fresh parsley at the end keeps things bright, but honestly, the sauce does all the talking.
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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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