Macadamia Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. The chops get a warm, earthy rub of turmeric and ginger before hitting a hot skillet, building a deep sear that locks in all the good stuff. From there, a glossy sauce of honey, garlic, coconut aminos, and apple cider vinegar comes together in the same pan, picking up every last bit of those caramelized drippings. Arrowroot starch thickens everything into a sauce that genuinely clings to the meat — no floury roux, no fuss. The whole dish is built from straightforward, recognizable ingredients, so there's no need to scan labels for hidden nut-based oils or additives that can sneak into store-bought sauces. A final rest in the pan lets the chops soak up even more of that sticky, savory-sweet glaze before landing on the plate. Finish with a scatter of fresh parsley and you've got a dinner that looks like it came from a restaurant.
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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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