Gelatin 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, glossy with a sticky honey garlic sauce, and finished with a hit of fresh parsley that makes everything pop. The spice rub of turmeric and ginger gives the meat a warm, aromatic depth before it even hits the pan, and that initial hard sear locks in serious flavor. Many store-bought sauces and glazes sneak in gelatin as a thickener or stabilizer, but here arrowroot starch does the job beautifully, pulling the sauce into a silky, spoon-coating consistency without any animal-derived gelling agents. Coconut aminos bring a savory, slightly sweet backbone in place of soy sauce, and a splash of apple cider vinegar keeps the whole thing bright and balanced. The chops finish right in the sauce, soaking up every bit of that garlicky, tangy glaze as they come up to a perfect 145°F. It's a one-skillet situation from start to finish, which means less cleanup and more time enjoying dinner.
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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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