Peanut Free Honey Garlic Pork Chops
Sticky, glossy, and deeply savory, these pork chops hit every note you want from a weeknight dinner without any of the fuss. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it ever hits the pan, and a hard sear in coconut oil locks in that golden color. The real magic happens in the sauce — sliced garlic, honey, coconut aminos, apple cider vinegar, and bone broth come together into something rich and lacquered that clings to every bite. Arrowroot starch thickens it beautifully without any flour or cornstarch, keeping the whole dish clean and straightforward. For anyone navigating store-bought sauces and marinades that often sneak in unexpected ingredients or carry cross-contact warnings, making this one from scratch means you know exactly what's in the pan. The chops finish right in the sauce, so they stay juicy and pull up all those caramelized bits from the bottom of the skillet. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you actually tried.
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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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