Mustard Free Maple & Apple Cider Glazed Pork Chops
Sweet, tangy, and deeply savory all at once, these glazed pork chops are the kind of weeknight dinner that feels like it belongs on a restaurant menu. The combination of pure maple syrup, apple cider vinegar, and bone broth creates a glossy, pan-reduced glaze that clings to every inch of the seared meat — no condiments or bottled sauces required, which means no hidden mustard sneaking in through the back door. Turmeric and ginger in the dry rub add a warm, aromatic depth that plays beautifully against the bright acidity of the cider vinegar. Searing the chops first in coconut oil builds a gorgeous golden crust, and finishing them right in the glaze means every bite is juicy and packed with flavor. Fresh thyme sprigs simmer alongside the pork and tie the whole dish together with a subtle herbal note. It's a clean, straightforward recipe that proves you don't need a long ingredient list — or any questionable pantry staples — to put something genuinely impressive on the table.
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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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