Capsaicin Free Maple & Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight staple that's hard to make exciting, but this skillet version delivers something genuinely special — a glossy, tangy-sweet glaze built from maple syrup, apple cider vinegar, and bone broth that reduces right in the pan. The seasoning blend of turmeric and ginger gives the crust real warmth and depth without any heat, making this a great option for anyone who needs to avoid capsaicin entirely. No chili powder, no paprika, no pepper flakes — just bold, layered flavor that doesn't rely on spice to get there. The technique is straightforward: a hard sear in coconut oil locks in the juices, then the chops finish simmering in the glaze until it coats the back of a spoon and the pork hits a perfect 145°F. Thinly sliced garlic and fresh thyme sprigs do a lot of the aromatic heavy lifting, and those browned bits scraped from the pan make the sauce taste like it took hours. A final scatter of fresh thyme leaves before serving makes the whole plate look like something from a restaurant. This one is weeknight-easy but genuinely dinner-party-worthy.
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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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