Citric Acid Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these honey garlic pork chops hit every note you want from a weeknight dinner without a single ingredient that could cause a citric acid reaction. That's a bigger deal than it sounds — so many bottled sauces, marinades, and even spice blends sneak in citric acid as a preservative, making a simple pork dish feel like a minefield. Here, the glossy pan sauce comes together from honey, coconut aminos, apple cider vinegar, and bone broth, so you know exactly what's going into every bite. The chops get a quick rub of turmeric and ginger before hitting a hot skillet, building a deep sear that makes the finished dish look and taste like something from a proper restaurant. Arrowroot starch thickens the sauce naturally, pulling all those caramelized pan drippings into a glossy coating that clings to every inch of the meat. A scatter of fresh parsley at the end keeps things bright without adding anything problematic. It's the kind of recipe that earns a permanent spot in your 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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