Dairy Free Maple & Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight afterthought, but this skillet version is genuinely impressive — deeply seared, sticky with a tangy-sweet glaze, and fragrant with garlic and fresh thyme. The combination of pure maple syrup and apple cider vinegar creates a glaze that's bold without being cloying, and the bone broth adds a savory depth that ties everything together beautifully. Coconut oil handles the high-heat sear like a champ, giving the chops that gorgeous golden crust before the glaze even enters the picture. Ground turmeric and ginger in the dry rub add a subtle warmth that plays off the sweet-tart glaze in a way that feels a little unexpected and completely delicious. Because every component here is naturally free of dairy, there's no need to swap anything out or second-guess a single ingredient — it just works. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Finish with a scatter of fresh thyme and a generous spoon of that reduced glaze, and you've got a plate that looks like it took far more effort than it 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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