Almond Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it gets a hard sear in coconut oil — that golden crust is where all the magic starts. The glaze comes together right in the same pan, with pure maple syrup, apple cider vinegar, and bone broth building into something sticky, tangy, and deeply savory as it reduces around the chops. Sliced garlic and fresh thyme round everything out, making the sauce smell absolutely incredible while it simmers. For anyone navigating tree nut sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading anxiety. The whole thing is built from straightforward pantry staples and fresh aromatics, so what you see is exactly what you get. Spoon that glossy glaze over the top and finish with a scatter of fresh thyme, and you've got a plate that looks like it took far more effort than it did.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the glaze
- 3 cloves garlic, thinly sliced
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ½ cup bone broth
- 4 sprigs fresh thyme
For serving
- 1 tbsp fresh thyme leaves, for serving (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. Flip and sear the second side for 3 minutes.
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