Beef Free Maple & Apple Cider Glazed Pork Chops
Sweet, tangy, and deeply savory all at once, these bone-in pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. The spice rub — built from turmeric and ginger — gives each chop a gorgeous golden crust after a hard sear in coconut oil, and that fond left in the pan becomes the backbone of the glaze. Pure maple syrup and apple cider vinegar create a sweet-tart balance, while bone broth adds body and richness as everything simmers down into something glossy and spoonable. Thinly sliced garlic blooms in the skillet before the liquids go in, adding a mellow depth that ties the whole sauce together. The chops finish right in that glaze, soaking up every bit of flavor as the sauce reduces and clings. Fresh thyme scattered over the top at the end keeps things bright and aromatic. It's a complete, satisfying plate that skips beef entirely without ever feeling like a compromise.
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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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