Carrageenan Free Maple & Apple Cider Glazed Pork Chops
Bone-in pork chops get a serious upgrade here, seared in coconut oil until deeply golden and then simmered in a glossy pan sauce built from pure maple syrup, apple cider vinegar, and bone broth. The result is sticky, tangy, and rich all at once — the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Carrageenan, a common thickener and stabilizer, has a way of sneaking into packaged broths, flavored syrups, and even some bottled glazes, so making this sauce from scratch with clean, whole ingredients keeps everything straightforward and worry-free. Turmeric and ginger in the dry rub add a warm, earthy backbone that plays beautifully against the sweet-tart glaze, while fresh thyme ties it all together with a little herbal brightness. The technique of scraping up those browned bits when the liquid hits the pan is what gives the sauce its depth — don't skip that step. A quick rest in the pan before plating lets the chops soak up even more of that reduced glaze, so every bite is properly coated and juicy.
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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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