Nightshade Free Maple & Apple Cider Glazed Pork Chops
Pork chops can feel like a weeknight afterthought, but this skillet version is genuinely impressive — glossy, fragrant, and packed with deep savory-sweet flavor. The glaze builds from maple syrup, apple cider vinegar, and bone broth, with sliced garlic and fresh thyme rounding everything out into something that tastes far more complex than the ingredient list suggests. Avoiding nightshades doesn't mean sacrificing bold seasoning here — turmeric and ginger stand in beautifully, giving the rub warmth and color without any pepper or paprika in sight. The technique matters too: a hard sear locks in the juices before the chops finish simmering right in the glaze, so every bite is tender and lacquered rather than dry and flat. Scraping up those browned bits when the liquids hit the pan is where a lot of the magic happens, turning the fond into the backbone of the sauce. It's the kind of dish that looks like you spent way more effort than you actually did, which is always a win on a busy evening.
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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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