Breastfeeding Friendly Maple & Apple Cider Glazed Pork Chops
Pork chops might not be the first thing that comes to mind when you're thinking about nourishing meals during the postpartum period, but this skillet dinner is genuinely one of the most satisfying options you can put on the table. Bone-in chops are seared in coconut oil until deeply golden, then finished in a pan sauce built from pure maple syrup, apple cider vinegar, and bone broth — ingredients that are as wholesome as they are delicious together. The bone broth adds a quiet richness to the glaze while also delivering nutrients that support recovery and overall wellness, and the turmeric and ginger in the rub bring gentle anti-inflammatory warmth without overwhelming the dish. Garlic and fresh thyme round everything out, making the kitchen smell absolutely incredible while the sauce reduces into something glossy and spoonable. The whole process happens in a single skillet, which means less cleanup on days when energy is already stretched thin. It's the kind of meal that feels indulgent but is built entirely from real, recognizable ingredients — nothing processed, nothing to second-guess.
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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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