Chicken Free Honey Garlic Pork Chops
These pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved — golden-seared, sticky with a glossy honey garlic sauce, and finished with a hit of fresh parsley. The spice rub of turmeric and ginger gives the meat a warm, aromatic depth before it even hits the pan, and that sear locks in everything good. Coconut aminos stand in for soy sauce, bringing a savory-sweet richness without any of the usual label-reading stress, and arrowroot starch pulls the sauce together into something that genuinely clings to every bite. The bone broth and apple cider vinegar round out the sauce with a subtle tang that keeps the sweetness from going overboard. Everything comes together in a single skillet, which means the browned bits from the sear get folded right back into the sauce for maximum flavor. Letting the chops finish cooking in the sauce rather than the oven keeps them juicy and ensures every slice is coated in that glossy, garlicky glaze. It's the kind of recipe that earns a permanent spot in the rotation.
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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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