Carrageenan Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these honey garlic pork chops deliver the kind of weeknight dinner that feels way more impressive than the effort involved. A quick rub of turmeric and ginger gives the chops a warm, aromatic crust before they hit the pan, and the sear locks in all that flavor before the real magic happens. The sauce comes together right in the same skillet — honey, coconut aminos, apple cider vinegar, and bone broth reduce into something glossy and irresistible, thickened naturally with arrowroot starch instead of any additive-laden thickeners. That matters more than it might seem, because carrageenan hides in a surprising number of store-bought sauces, broths, and marinades, making a from-scratch approach like this one genuinely worth the extra few minutes. Coconut aminos stand in beautifully for soy sauce, bringing a mellow, slightly sweet depth that plays perfectly against the garlic and vinegar. Everything finishes together in one pan, so the chops soak up every bit of that caramelized sauce before hitting the plate. A scatter of fresh parsley on top and dinner is done — clean, bold, and completely satisfying.
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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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