Barley Free Maple & Apple Cider Glazed Pork Chops
These pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. A quick rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it hits a hot skillet, and the sear that follows builds the deep golden color that makes the whole dish sing. The real magic happens when maple syrup, apple cider vinegar, and bone broth hit the pan — those browned bits lift right off the bottom and transform into a glossy, tangy-sweet glaze that clings to every bite. Fresh thyme sprigs simmer alongside the chops, adding an herby, almost floral note that balances the richness of the pork beautifully. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners — the glaze reduces down on its own through simmering, no fillers needed. Finishing with a three-minute rest in the pan lets the juices redistribute so each chop stays tender and juicy all the way through. A scatter of fresh thyme leaves at the end keeps things bright and makes the plate look like something straight off a restaurant pass.
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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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