Walnut 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 and ginger gives the meat a warm, aromatic crust before it hits the hot skillet, and the honey garlic pan sauce that follows is genuinely hard to stop spooning. Coconut aminos bring a savory depth similar to soy sauce, while a splash of apple cider vinegar keeps the sweetness balanced and bright. The arrowroot starch thickens everything into a glossy, clingy sauce that coats every bite — no flour, no fuss. For anyone navigating tree nut allergies, this recipe is naturally free of walnuts and any nut-based ingredients, relying instead on coconut oil and coconut aminos, which come from coconut fruit rather than tree nuts. Everything comes together in a single skillet, which means less cleanup and more time enjoying dinner. Finish with a scatter of fresh parsley and you've got a plate that looks like it came from a proper restaurant kitchen.
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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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