Pistachio Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The chops get a warm spice rub of turmeric and ginger before hitting a hot skillet, building a deep, caramelized crust that sets the whole dish up for success. From there, a glossy sauce of honey, sliced garlic, coconut aminos, and apple cider vinegar comes together right in the same pan — sweet, savory, and just a little tangy in the best way. The arrowroot starch thickens everything beautifully so the sauce clings to every bite rather than pooling on the plate. Since the ingredient list is built entirely around whole, straightforward pantry staples, there's no need to scrutinize labels for hidden nut-based additives or worry about cross-contact from processed sauces. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole plate feel finished and restaurant-worthy. Serve it over rice, cauliflower rice, or alongside roasted vegetables and let that pan sauce do all the talking.
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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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