Seed Oil Free Honey Garlic Pork Chops
Juicy, golden-seared pork chops glazed in a sticky honey garlic sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. Every drop of flavor comes from real, whole ingredients: coconut oil for the sear, coconut aminos in place of soy sauce, bone broth for body, and a touch of arrowroot to pull the sauce together into something glossy and clingy. No canola, no vegetable shortening, no mystery fats hiding in a bottle — just clean cooking from start to finish. The turmeric and ginger rub on the chops adds a warm, subtle depth that plays beautifully against the sweet-savory glaze, and the sliced garlic toasted right in the pan takes the whole thing over the top. Searing first and finishing in the sauce means the pork stays tender and picks up every bit of that caramelized, tangy-sweet coating. A final rest in the pan lets the sauce cling and the juices settle, so the first cut is as satisfying as it looks. Scatter a little fresh parsley over the top and you've got a plate that's genuinely hard to resist.
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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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