Seed Oil Free Maple & Apple Cider Glazed Pork Chops
Pork chops done right are one of the most satisfying weeknight dinners you can pull off, and this version hits every note — savory, slightly sweet, and deeply aromatic. Coconut oil stands in as the cooking fat here, giving you a gorgeous, high-heat sear without any of the refined vegetable or seed oils that sneak into so many pan-seared recipes. The result is a deep golden crust that locks in all the juices before the real magic happens. Once the chops come out of the pan, sliced garlic, pure maple syrup, apple cider vinegar, and bone broth come together into a glossy, tangy-sweet glaze that practically makes itself. Fresh thyme sprigs simmer right in the sauce, layering in an herby warmth that makes the whole kitchen smell incredible. A quick rest in the pan lets everything meld together, so every bite is coated in that rich, reduced glaze. It's the kind of dish that looks and tastes like you spent way more effort than you actually did.
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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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