Honey Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. Pure maple syrup steps in as the sweetener here, delivering that deep, caramel-like richness without any bee-derived ingredients — so the glaze is completely honey-free from start to finish. Apple cider vinegar cuts through the sweetness with just enough tang, while bone broth gives the sauce real body as it reduces down into something glossy and spoonable. The chops get a rub of turmeric and ginger before hitting a hot skillet, so by the time they're seared and simmering in that glaze, the flavor is layered and complex in the best way. Scraping up those browned bits from the pan is the secret move that ties everything together — don't skip it. A scatter of fresh thyme at the end keeps things bright and a little herbaceous against all that richness. This is the kind of recipe that looks and tastes like you put in way more effort than you actually did.
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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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