Nightshade Free Honey Garlic Pork Chops
Pork chops can feel like a weeknight afterthought, but this version — glazed in a sticky, garlicky honey sauce — is genuinely crave-worthy. The chops get a quick rub of turmeric and ginger before hitting a hot skillet, building a deep golden crust that makes the whole dish look and smell incredible. What makes this recipe work so well for anyone avoiding nightshades is that the sauce leans on coconut aminos instead of soy sauce or any tomato-based ingredient, delivering that savory, umami depth without a single offending ingredient. Arrowroot starch thickens the glaze naturally, so it clings to every bite in the most satisfying way. The bone broth and apple cider vinegar round out the sauce with a subtle richness and brightness that keeps it from feeling one-note. A scatter of fresh parsley at the end adds a little color and freshness, though the dish is absolutely stunning without it. This is the kind of recipe that makes a simple pork chop feel like something worth sitting down for.
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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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