Lactose Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. A quick rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it hits the hot skillet, and the sear that follows builds the kind of deep, caramelized flavor that makes the whole dish sing. The real magic happens in the pan sauce — honey, coconut aminos, apple cider vinegar, and bone broth come together with sliced garlic and a touch of arrowroot starch to create something glossy, sticky, and absolutely irresistible. Because the sauce relies on coconut aminos instead of soy sauce and skips dairy entirely, there's no butter, cream, or hidden milk solids to worry about — just clean, bold flavor from start to finish. Coconut oil handles the searing beautifully, and the arrowroot keeps the sauce silky without any dairy-based thickeners. The chops finish right in the pan, soaking up every bit of that glossy sauce until they hit a perfect 145°F. A scatter of fresh parsley at the end adds a little brightness, but honestly, the sauce alone is reason enough to make this on repeat.
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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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