Hazelnut Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. A quick rub of turmeric and ginger gives each chop a warm, aromatic crust before it hits the hot skillet, and the honey garlic pan sauce that follows is deeply savory, slightly sweet, and absolutely spoonable. Coconut aminos stand in for soy sauce, keeping the ingredient list clean and free from anything that could hide unwanted allergens, while arrowroot starch pulls the sauce together into a glossy, clingy glaze that coats every bite. The whole thing comes together in a single skillet, so the browned bits from searing the chops get folded right back into the sauce for maximum flavor. Bone broth adds a subtle richness that makes the sauce taste like it simmered for hours, even though it comes together in minutes. A scatter of fresh parsley at the end brightens everything up and makes the plate look genuinely beautiful. Whether you're cooking for the family or just yourself, this one earns a permanent spot in the 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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