Seeds 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 looks and tastes far more impressive than the effort involved. The rub of turmeric and ginger gives the meat a warm, aromatic depth before it even hits the pan, and that hard sear locks in everything good. What makes this recipe especially smart is the sauce: honey, coconut aminos, apple cider vinegar, and bone broth come together with a touch of arrowroot starch to create a glossy, clingy glaze that's completely free of soy sauce, sesame, or any seed-derived ingredients that can sneak into similar dishes. Coconut aminos does all the savory heavy lifting here, delivering that umami richness without any of the usual concerns. The arrowroot thickens the sauce beautifully and is a reliable seed-free swap for cornstarch or other thickeners. Finishing the chops right in the simmering sauce means every bite is tender and deeply coated in that garlicky glaze. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.
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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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