Nutmeg Free Honey Garlic Pork Chops
Sticky, glossy, and deeply savory, these honey garlic pork chops deliver serious weeknight satisfaction with a sauce that practically begs to be spooned over everything on the plate. The spice rub — built from turmeric and ginger — gives the chops a warm, aromatic crust before they ever hit the pan, and a hard sear in coconut oil locks in that golden color. What makes the sauce so good is the combination of honey, coconut aminos, and apple cider vinegar, which balances sweet, salty, and tangy in a way that feels restaurant-worthy without any complicated technique. Arrowroot starch brings it all together into a glossy, clingy glaze that coats every bite. Many spice blends and bottled sauces sneak in warming spices you might not want, but every element here is straightforward and easy to verify — no mystery seasonings, just clean, intentional ingredients. The chops finish cooking right in the sauce, so they stay juicy and soak up every bit of that garlicky glaze. A scatter of fresh parsley at the end keeps things bright and makes the whole dish look as good as it tastes.
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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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