Chestnut Free Maple & Apple Cider Glazed Pork Chops
Bone-in pork chops get a serious upgrade here, coated in a warm spice rub of turmeric and ginger before hitting a screaming-hot skillet for a deep golden sear. The real magic happens in the glaze — pure maple syrup, apple cider vinegar, and bone broth come together with sliced garlic and fresh thyme to create something sticky, tangy, and deeply savory all at once. Scraping up those browned bits from the pan is a non-negotiable step, because that's where all the flavor lives. The chops simmer right back into the glaze until everything reduces into a glossy, spoon-coating sauce that clings to every bite. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, confident cooking. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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