Xanthan Gum Free Honey Garlic Pork Chops
Sticky, garlicky, and deeply savory, these pork chops deliver the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce gets its glossy, clingy texture from arrowroot starch rather than xanthan gum, so anyone avoiding that additive can dig in without a second thought — no gums, no fillers, just clean ingredients doing their job beautifully. Coconut aminos bring a rich, umami-forward depth while honey balances everything with just enough sweetness, and a splash of apple cider vinegar keeps the whole thing from tipping into cloying territory. The turmeric and ginger rub on the chops adds a warm, subtle complexity that plays perfectly against the bold sauce. Searing the chops first builds a gorgeous golden crust, and finishing them right in the skillet means every bit of that fond gets scraped up and folded into the final dish. Serve with a scatter of fresh parsley and prepare for this one to go into regular rotation.
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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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