Mushroom Free Maple & Apple Cider Glazed Pork Chops
Sticky, tangy, and deeply savory, these glazed pork chops hit every note you want from a weeknight dinner that still feels a little special. The combination of pure maple syrup and apple cider vinegar creates a glaze that's sweet without being cloying, and the bone broth gives it a rich, silky body as it reduces down in the pan. A rub of turmeric and ginger adds warmth and a gorgeous golden color to the sear before the glaze even enters the picture. Because every ingredient here is straightforward and plant- or animal-based with zero fungal additions, this is a completely worry-free cook for anyone navigating mushroom sensitivities — no hidden umami boosters, no dried mushroom powders tucked into a spice blend. Searing the chops first in coconut oil builds a deep, caramelized crust that holds up beautifully once they finish simmering in the glaze. Fresh thyme ties everything together with a herby brightness that keeps the dish from feeling heavy. Spoon the pan sauce generously over the top and you've got a plate that looks like it took far more effort than it 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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