Fructose Free Maple & Apple Cider Glazed Pork Chops
Pork chops have never looked this good. A warm spice rub of turmeric and ginger gives each chop a gorgeous crust before it ever hits the pan, and the sear in coconut oil locks in all that juicy flavor. The real magic happens when maple syrup, apple cider vinegar, and bone broth come together in the skillet, picking up every caramelized bit from the bottom and reducing into a glossy, deeply savory glaze. Fructose can hide in unexpected places — fruit juices, honey, high-fructose sweeteners — but this recipe keeps things straightforward, leaning on pure maple syrup and apple cider vinegar in modest amounts as the only sweet and tangy elements. Fresh thyme and sliced garlic round out the flavor without adding anything complicated to the ingredient list. The result is a restaurant-worthy plate of tender, saucy pork that feels indulgent without the guesswork. It's the kind of weeknight dinner that earns serious compliments with very little effort.
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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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