Dairy Free Honey Garlic Pork Chops
These pork chops hit that perfect sweet-savory note that makes everyone at the table go quiet in the best way. The sauce builds from sliced garlic bloomed in the pan drippings, then comes together with honey, coconut aminos, apple cider vinegar, and bone broth into something glossy, sticky, and deeply satisfying. Coconut aminos stand in for soy sauce and bring that umami depth without any dairy or gluten concerns, while arrowroot starch thickens the sauce to a beautiful, spoon-coating consistency. A rub of turmeric and ginger gives the chops a warm, subtly spiced crust before they even hit the pan, and that initial hard sear locks in the juices and builds the fond that flavors the whole sauce. The chops finish right in the skillet, soaking up every bit of that honey garlic glaze as they come up to temperature. It's a one-pan dinner that feels restaurant-worthy but comes together with straightforward ingredients and no dairy in sight — not even a hidden butter finish. Scatter some fresh parsley over the top and you've got a dish that looks as good as it tastes.
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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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