Citric Acid Free Maple & Apple Cider Glazed Pork Chops
Pork chops that are both deeply flavorful and free from citric acid can feel like a tall order, since so many marinades and store-bought glazes sneak it in as a preservative or flavor enhancer. This recipe sidesteps all of that by building its sweet, tangy glaze entirely from pure maple syrup, apple cider vinegar, and bone broth — simple, recognizable ingredients with nothing hidden in the fine print. The chops get a warm rub of turmeric and ginger before hitting a hot skillet, so they develop a gorgeous golden crust before the glaze even enters the picture. Once the garlic softens and the liquid reduces, you end up with a sticky, glossy sauce that clings to every edge of the meat. Simmering the chops directly in that glaze lets the pork soak up every bit of flavor while finishing to a safe internal temperature. Fresh thyme scattered over the top at the end adds a bright, herby finish that makes the whole plate look like it came out of a restaurant kitchen. It's the kind of weeknight dinner that feels genuinely special without requiring anything complicated or hard to source.
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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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