Shellfish 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 glaze comes together right in the same pan — maple syrup, apple cider vinegar, bone broth, and fragrant garlic all simmer down into something sticky, tangy, and absolutely irresistible. Scraping up those browned bits from the bottom of the pan is where the real magic happens, building a sauce with layers of savory depth that taste like you spent way more effort than you actually did. The chops finish cooking right in that glossy glaze, soaking up every bit of flavor as the sauce thickens around them. Every single ingredient here is naturally free from shellfish and shellfish derivatives — no label-scanning required, just clean, straightforward cooking. Scatter a few fresh thyme leaves over the top before serving and you've got a weeknight dinner that looks genuinely impressive on the plate.
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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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