Pistachio Free Maple & Apple Cider Glazed Pork Chops
Bone-in pork chops get a serious upgrade here, coated in a warm spice rub of turmeric and ginger before hitting a screaming-hot skillet for a deep, golden sear. The real magic happens in the glaze — maple syrup, apple cider vinegar, bone broth, and fresh thyme all come together in the same pan, picking up every last bit of those caramelized drippings. Sliced garlic goes in first, turning fragrant and just barely golden before the liquids hit, which builds a savory-sweet base that reduces into something genuinely glossy and restaurant-worthy. The chops finish right in that simmering glaze, soaking up flavor as the sauce thickens around them. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. A final spoonful of glaze over the top and a scatter of fresh thyme leaves makes it look as good as it tastes. This is the kind of weeknight dinner that feels like a lot more effort than it actually is.
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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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