Rice Free Honey Garlic Pork Chops
These golden, saucy pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved. A quick rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it hits a hot skillet, and the honey garlic pan sauce that follows is genuinely hard to stop spooning. Coconut aminos stand in for soy sauce, delivering that savory depth without any grain-based ingredients, and arrowroot starch thickens the sauce beautifully — no cornstarch or flour needed. The result is a glossy, sticky glaze loaded with sliced garlic, a touch of apple cider vinegar for brightness, and bone broth for body. Skipping rice as a base is no sacrifice here — the sauce is so good you'll want something equally satisfying to soak it up, like roasted vegetables or a simple green salad. A final scatter of fresh parsley keeps things feeling fresh and a little fancy without any extra work.
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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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