Cinnamon Free Maple & Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight staple that's hard to make exciting, but this skillet version delivers serious restaurant-level flavor with a glossy, tangy-sweet glaze that clings to every bite. The seasoning blend of turmeric and ginger gives the meat a warm, aromatic depth without leaning on cinnamon — which hides in more savory spice blends than most people realize. Pure maple syrup and apple cider vinegar form the backbone of the glaze, creating that perfect balance of sweet and bright that makes you want to mop up every last drop with something crusty. Bone broth adds body and richness as the sauce reduces, while fresh thyme keeps the whole thing grounded and herby. Searing the chops first in coconut oil builds a deep golden crust that locks in the juices before they finish simmering in the glaze — so you get tender, juicy meat rather than anything dry or rubbery. It's the kind of dish that looks and tastes like you spent way more effort than you actually did, and the whole thing comes together in a single skillet.
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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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