Pregnancy Friendly Maple & Apple Cider Glazed Pork Chops
Juicy, golden-seared pork chops finished in a sticky maple and apple cider glaze — this is the kind of weeknight dinner that feels genuinely special without requiring much effort. The combination of pure maple syrup, tangy apple cider vinegar, and savory bone broth creates a pan sauce that's rich, balanced, and deeply satisfying. Bone broth adds a nourishing boost that makes this dish feel like it's working a little harder for you, which is always a welcome thing. Turmeric and ginger in the spice rub bring gentle warmth and anti-inflammatory properties that pair beautifully with the sweet-tart glaze. Cooking pork to a safe internal temperature of 145°F is essential during pregnancy, and this recipe walks you through exactly how to get there using an instant-read thermometer — no guesswork involved. The final rest in the pan lets everything come together, so each chop is tender, properly cooked through, and coated in that gorgeous, glossy sauce. Fresh thyme scattered over the top at the end makes it look like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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