Shellfish Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it hits the pan, and the sear builds a fond that becomes the backbone of the whole sauce. Honey, coconut aminos, and a splash of apple cider vinegar come together into a glossy glaze that clings to every bite — sweet, tangy, and just a little funky in the best way. Coconut aminos stand in for soy sauce here, keeping the ingredient list clean and free from any of the hidden seafood-derived additives that can sneak into store-bought sauces and marinades. The arrowroot starch thickens the sauce beautifully without any fuss, and finishing the chops right in the skillet means they soak up every drop of that garlicky, caramelized goodness. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you actually tried. Serve it over rice or alongside roasted vegetables and prepare to be asked for the recipe.
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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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