Pecan Free Honey Garlic Pork Chops
These pork chops hit every note you want from a weeknight dinner — golden-seared, sticky, savory-sweet, and deeply satisfying. The spice rub of turmeric and ginger gives the meat a warm, aromatic crust before it ever touches the sauce, and that sear in coconut oil builds the kind of fond that makes the whole dish sing. The honey garlic sauce comes together right in the same skillet, picking up all those browned bits and thickening into something glossy and cling-worthy thanks to a touch of arrowroot starch. Coconut aminos and apple cider vinegar keep the flavor bright and balanced without any soy or processed additives to worry about. The chops finish cooking right in the sauce, so they stay juicy all the way through and soak up every bit of that garlicky glaze. A scatter of fresh parsley at the end adds a pop of color and a little freshness that pulls the whole plate together. This is the kind of recipe that looks and tastes like you put in serious effort — but the skillet does most of the work for you.
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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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