Legume Free Honey Garlic Pork Chops
Juicy, golden-seared pork chops glazed in a sticky honey garlic sauce — this is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The rub of turmeric and ginger gives the meat a warm, aromatic depth before it even hits the pan, and that hard sear locks in everything good. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet backbone without any soy or legume-derived ingredients sneaking into the sauce. A splash of apple cider vinegar and bone broth round out the glaze, while arrowroot starch pulls it all together into something glossy and spoon-worthy. The chops finish right in the skillet, soaking up every bit of that sauce as they come up to temperature — no dry pork here. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra work. This one is genuinely hard to mess up, and even harder not to go back for seconds.
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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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