Gelatin Free Maple & Apple Cider Glazed Pork Chops
Pork chops with a glossy, caramelized glaze hit differently on a weeknight, and this version delivers serious depth with a surprisingly short ingredient list. The sweet-tangy combination of pure maple syrup and apple cider vinegar builds into a sticky, spoonable sauce that clings to every edge of the bone-in chops. Turmeric and ginger in the dry rub add a warm, earthy backbone before the sear even begins, and that golden crust you get from four uninterrupted minutes in a hot skillet is genuinely hard to beat. For anyone navigating gelatin-free eating, this recipe is naturally in the clear — the glaze gets its body from a proper reduction of bone broth, maple syrup, and vinegar rather than any thickening agent or additive. Scraping up those browned bits when the liquid hits the pan is the kind of step that turns a simple weeknight dinner into something that tastes like it took all afternoon. A final rest in the pan lets the chops soak up every last bit of the glaze before they hit the plate. Scatter a few fresh thyme leaves on top and it looks as good as it tastes.
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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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