Eggless 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 seared in coconut oil until deeply golden — that color means flavor, and this recipe doesn't skip that step. 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 rich that clings to every bite. Arrowroot starch thickens it beautifully without any fuss, and the whole thing comes together in a single skillet. Since the sauce relies on coconut aminos rather than soy-based condiments, it's naturally free of a lot of the additives that sneak into bottled glazes — and there's no egg in sight at any stage of the recipe. Finishing the chops right in the simmering sauce keeps them juicy and ensures every slice is coated in that sticky, garlicky glaze. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you really 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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