Emulsifier Free Maple & Apple Cider Glazed Pork Chops
Pork chops with a glossy, restaurant-worthy glaze don't have to come from a bottle loaded with mystery additives. This recipe builds every bit of that sticky, caramelized coating from scratch — pure maple syrup, apple cider vinegar, bone broth, and fresh thyme — so you know exactly what's going on the plate. Emulsifiers tend to sneak into store-bought marinades, glazes, and even some broths, making weeknight cooking feel like a label-reading marathon. Here, every ingredient is whole and straightforward, which means zero compromise on flavor or peace of mind. The turmeric and ginger rub gives the chops a warm, subtly spiced crust before they hit the pan, and the coconut oil sear locks in a deep golden color that makes the finished dish look seriously impressive. Simmering the chops back in the reduced glaze lets all those savory, tangy-sweet notes soak right in. It's the kind of meal that tastes like you spent hours on it, even when you didn't.
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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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