Yeast Free Honey Garlic Pork Chops
Sticky, golden, and deeply savory, these pork chops deliver serious restaurant-level flavor from a handful of clean, straightforward ingredients. The sauce is built around honey, coconut aminos, and a splash of apple cider vinegar, which means you get that sweet-tangy depth without a single drop of anything fermented or brewed. Coconut aminos stand in beautifully for soy sauce here, bringing umami richness that makes the whole skillet smell absolutely incredible. A touch of arrowroot starch thickens everything into a glossy, clingy glaze that coats every bite of the seared chop. The turmeric and ginger rub adds warmth and color before the chops even hit the pan, so the flavor is layered from the very first step. Bone broth rounds out the sauce with body and a subtle richness that ties the whole dish together. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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