Lactose Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit every note you want from a weeknight dinner — savory, a little sweet, and deeply satisfying without a drop of dairy anywhere in the recipe. The glaze comes together from pure maple syrup, apple cider vinegar, and bone broth, building a sticky, glossy sauce that clings to every bite. Coconut oil handles the searing, giving the chops a beautifully golden crust while keeping the whole dish completely free of butter or cream. Turmeric and ginger in the dry rub add a subtle warmth that plays off the tangy-sweet glaze in a way that feels genuinely restaurant-worthy. Sliced garlic blooms in the pan drippings before the liquid goes in, layering in a savory depth that makes the sauce taste like it simmered for hours. Fresh thyme ties everything together with a herby brightness that cuts through the richness of the pork. This is the kind of meal that looks and tastes indulgent but is actually built on clean, straightforward ingredients your whole table can enjoy.
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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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