Eggless Maple & Apple Cider Glazed Pork Chops
Pork chops with a glossy, restaurant-worthy glaze don't have to be complicated, and this skillet version proves it. The combination of pure maple syrup, apple cider vinegar, and bone broth builds a sauce that's tangy, sweet, and deeply savory all at once — with sliced garlic and fresh thyme rounding out every bite. A quick rub of turmeric and ginger gives the chops a warm, aromatic crust before they even hit the pan, and that initial hard sear in coconut oil locks in the juices beautifully. Because the whole dish comes together with straightforward pantry staples and fresh aromatics, there's no need to scan labels for hidden egg-based binders or coatings that sometimes sneak into marinades and spice blends. The glaze reduces right in the same skillet, picking up all those caramelized bits from the sear and turning into something genuinely special. Finishing with a three-minute rest lets the pork stay juicy and gives the sauce time to cling perfectly to every chop.
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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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