Cashew Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit every note you want from a weeknight dinner — savory, a little sweet, and deeply satisfying. The turmeric and ginger rub gives the meat a warm, aromatic crust before it ever touches the pan, and a hard sear in coconut oil locks in all that flavor. The real magic happens when maple syrup, apple cider vinegar, and bone broth go into the skillet together, lifting all those caramelized bits off the bottom and building a glossy, tangy-sweet glaze that clings to every bite. Thinly sliced garlic and fresh thyme round things out with a savory, herby backbone that keeps the sweetness in check. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just a clean, straightforward ingredient list you can feel good about. Finishing the chops right in the simmering glaze means they stay juicy and soak up all that flavor before they even hit the plate. A scatter of fresh thyme on top makes it look like something you'd order at a restaurant, even on a Tuesday night.
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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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