Hazelnut Free Maple & Apple Cider Glazed Pork Chops
Pork chops have a way of feeling both weeknight-easy and genuinely impressive, and this version absolutely delivers on both fronts. A quick rub of turmeric and ginger gives the meat a warm, aromatic backbone before it ever hits the pan, and that hard sear in coconut oil builds a gorgeous golden crust you'll want to show off. The real magic happens when maple syrup, apple cider vinegar, and bone broth hit the skillet together — all those caramelized bits lift right off the bottom and fold into a glossy, tangy-sweet glaze that clings to every bite. Fresh thyme sprigs simmer right alongside the chops, adding a herby brightness that keeps the richness in check. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients from start to finish — no swaps needed, no label-reading required. The chops finish at a safe 145°F and rest briefly in the pan so the glaze thickens to perfection and the meat stays juicy all the way through. Spoon that sauce generously over the top and dinner is done.
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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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