Celery Free Honey Garlic Pork Chops
These pork chops hit that perfect sweet-savory note that makes a weeknight dinner feel genuinely special. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it gets a hard sear in coconut oil — that golden color isn't just pretty, it's flavor. The real magic happens in the pan sauce, where sliced garlic, honey, coconut aminos, apple cider vinegar, and bone broth come together into something glossy and deeply satisfying. Arrowroot starch pulls the sauce to a perfect consistency that clings to every bite without any fuss. The whole thing is built from straightforward pantry ingredients, so there's no need to scan labels for hidden vegetable blends or seasoning mixes that often sneak in unwanted extras. Finishing the chops right in the sauce keeps them juicy and lets them soak up every bit of that sticky, garlicky glaze. A scatter of fresh parsley at the end is optional, but it adds a bright pop of color that makes the plate look like you actually 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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