High Fructose Corn Syrup Free Honey Garlic Pork Chops
Sticky, garlicky, and deeply savory, these pork chops deliver the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce is where the magic happens — honey, coconut aminos, apple cider vinegar, and bone broth come together into a glossy, clingy glaze that coats every bite. Coconut aminos stand in for conventional soy sauce, which often contains hidden additives, and the honey here is pure and unprocessed, so you get real sweetness without any of the corn-derived syrups that sneak into so many bottled sauces and marinades. A touch of arrowroot starch thickens everything naturally, no cornstarch required. The turmeric and ginger rub on the chops adds a warm, aromatic depth that plays beautifully against the tangy-sweet glaze. Searing the chops first builds a gorgeous golden crust, and finishing them right in the sauce means they stay juicy all the way through. Scatter a little fresh parsley on top and you've got a plate that looks like it came from a restaurant — made entirely from ingredients you can trust.
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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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