Celery Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it gets a hard sear in coconut oil — that golden crust is everything. The glaze comes together right in the same pan, with maple syrup, apple cider vinegar, bone broth, and fresh thyme building into something sticky, tangy, and deeply fragrant as it reduces. Scraping up those browned bits from the sear is what makes the sauce so rich and complex without any extra effort. For anyone navigating a celery-free kitchen, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden vegetable blends or seasoning mixes that might sneak it in. The chops finish simmering right in the glaze, soaking up all that flavor before a short rest that keeps the meat juicy all the way through. A scatter of fresh thyme leaves at the end keeps it looking as good as it tastes.
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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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