Chicken Free Maple & Apple Cider Glazed Pork Chops
Bone-in pork chops get a serious upgrade here, rubbed with a warm blend of turmeric and ginger before hitting a hot skillet for a deep, golden sear. The real magic happens when maple syrup, apple cider vinegar, and bone broth hit the pan together — all those caramelized bits lift right off the bottom and transform into a glossy, tangy-sweet glaze that clings to every edge of the chop. Fresh thyme sprigs simmer right alongside the pork, layering in an herby, aromatic note that keeps the whole dish from tipping too sweet. Coconut oil gives the sear a subtle richness while keeping things completely free of poultry-derived fats or broths — the bone broth here comes from pork, so there's no hidden bird anywhere in the ingredient list. The technique is straightforward: sear, build the glaze, simmer to 145°F, and rest. That short rest in the pan lets the chops soak up even more of that reduced glaze before you spoon the rest over the top at the table. 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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