Mushroom 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 each chop a warm, aromatic crust before it even hits the pan, and the hard sear in coconut oil locks in all that flavor. The real magic happens in the sauce — sliced garlic, honey, coconut aminos, apple cider vinegar, and bone broth come together into something glossy, tangy-sweet, and deeply savory. Arrowroot starch thickens everything beautifully without any grain-based thickeners, so the sauce clings to the meat exactly the way it should. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear — no mushroom-based broths, no umami shortcuts that sneak in through the back door. Coconut aminos do the heavy lifting in the flavor department, delivering that rich, savory depth without any of the usual concerns. Finish with a scatter of fresh parsley and you've got a plate that's genuinely impressive with very little fuss.
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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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