Paraben Free Maple & Apple Cider Glazed Pork Chops
Bone-in pork chops get a serious upgrade here, seared in coconut oil until deeply golden, then finished in a glossy pan sauce built from pure maple syrup, apple cider vinegar, and bone broth. The result is rich, tangy, and just sweet enough — the kind of weeknight dinner that looks like you spent way more effort than you actually did. Parabens are synthetic preservatives that sneak into far more packaged sauces and condiments than most people realize, so building a glaze from scratch with whole, recognizable ingredients is the cleanest way to go. Every component in this recipe — from the turmeric-and-ginger rub to the fresh thyme sprigs — is straightforward and easy to source without label anxiety. The technique is simple but smart: sear hard, build the sauce in the same pan, then let the chops finish right in the glaze so they soak up every bit of flavor. A quick rest before plating keeps the meat juicy, and that glossy, reduced sauce spooned over the top makes the whole plate look genuinely stunning.
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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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