Nitrate & Nitrite Free Maple & Apple Cider Glazed Pork Chops
Pork chops deserve better than a bottle of store-bought marinade loaded with preservatives, and this skillet version proves it beautifully. The seasoning is nothing more than sea salt, turmeric, and ginger — warm, golden, and completely clean — while the glaze builds from pure maple syrup, apple cider vinegar, bone broth, and fresh thyme. That combination creates something deeply savory and just a little sweet, with none of the cured-meat additives that make so many pork recipes off-limits. The technique is straightforward: a hard sear locks in the juices, then the chops finish right in the bubbling glaze until it thickens into something glossy and spoonable. Scraping up those browned bits from the pan is the secret move that makes the sauce taste like it simmered for hours. A three-minute rest at the end keeps every bite tender and juicy. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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