Mustard Free Honey Garlic Pork Chops
These pork chops hit that perfect sweet-savory note that makes everyone at the table go quiet in the best possible way. The sauce comes together from honey, coconut aminos, apple cider vinegar, and bone broth — no condiments with hidden mustard flour or mustard seed extract anywhere in sight. A touch of arrowroot starch pulls it all into a glossy, clingy glaze that coats every inch of the meat. The chops get a serious sear first, building a deep golden crust with a turmeric-and-ginger rub before they finish right in the sauce, so nothing dries out. Sliced garlic blooms in the pan drippings and weaves through the whole dish, adding a savory backbone that balances the sweetness of the honey beautifully. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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