Macadamia 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 requiring a long list of specialty ingredients. The rub of turmeric and ginger gives the meat a warm, aromatic crust before it even hits the pan, and that hard sear in coconut oil builds the kind of golden crust that makes the whole kitchen smell incredible. Once the garlic, maple syrup, apple cider vinegar, and bone broth go in, the pan sauce comes together fast, picking up all those caramelized bits from the bottom of the skillet and turning them into something genuinely special. The glaze reduces into a glossy, tangy-sweet coating that clings to every bite of the pork. Finishing with fresh thyme keeps things bright and a little herbaceous against all that richness. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to source without any second-guessing at the store. 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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