Soy Free Maple & Apple Cider Glazed Pork Chops
Pork chops done right are one of those weeknight dinners that feel way more impressive than the effort involved, and this skillet version absolutely delivers. A quick rub of turmeric, ginger, and sea salt gives the meat a warm, aromatic crust before it hits a hot pan of coconut oil for a deep, golden sear. The real magic happens when maple syrup, apple cider vinegar, bone broth, and fresh thyme hit the pan together — the sauce reduces into a glossy, tangy-sweet glaze that clings to every bite. Soy-based sauces and marinades are everywhere in pork recipes, but every single ingredient here is naturally free of them, so there's no label-reading stress involved. The bone broth adds a savory depth that makes the glaze taste like it simmered for hours, even though the whole process is surprisingly quick. Letting the chops rest in the pan before plating means all those juices get reabsorbed, keeping the meat tender and juicy all the way through. Spoon the extra glaze generously over the top and dinner is genuinely done.
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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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