Legume Free Maple & Apple Cider Glazed Pork Chops
Pork chops done right are one of those weeknight wins that feel way more impressive than the effort involved, and this skillet version absolutely delivers. The chops get rubbed with turmeric and ginger before hitting a hot pan, building a deep golden crust that locks in all the juicy flavor. From there, a quick pan sauce of maple syrup, apple cider vinegar, bone broth, and fresh thyme comes together in the same skillet — picking up every bit of those caramelized drippings along the way. The glaze reduces into something glossy and complex, sweet and tangy with just enough savory depth from the garlic and broth to keep it from tipping into dessert territory. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every single ingredient is straightforward, with no hidden soy, no bean-based thickeners, and no sneaky legume derivatives to second-guess. It's the kind of dish that looks like you spent real time on it, even though the whole thing comes together in one pan. Finish with a scatter of fresh thyme and dinner is genuinely 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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