Gluten Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these pork chops hit every note you want from a weeknight dinner without a single grain of gluten in sight. The magic is in the sauce — honey and coconut aminos create that glossy, sweet-savory glaze you'd normally associate with takeout, while arrowroot starch thickens everything naturally without any wheat-based thickeners. Coconut aminos is the real hero here, standing in for soy sauce with a slightly sweeter, mellower flavor that plays beautifully against the apple cider vinegar's brightness. A quick sear locks in a deep golden crust before the chops finish right in the pan, soaking up all that garlicky, caramelized sauce. Turmeric and ginger in the dry rub add warmth and a subtle earthiness that makes the whole dish feel a little more complex than the ingredient list suggests. Finishing at 145°F keeps the meat juicy rather than dry, and that three-minute rest in the pan lets the sauce cling to every edge. A scatter of fresh parsley at the end adds color and a clean, herby lift that ties the whole plate together.
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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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