Turkey Free Maple & Apple Cider Glazed Pork Chops
These pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. A warm spice rub of turmeric and ginger gives the meat a gorgeous color and subtle depth before it even hits the pan, and that hard sear in coconut oil builds a crust worth getting excited about. The real magic happens when maple syrup, apple cider vinegar, and bone broth hit the skillet together — the glaze reduces into something sticky, tangy, and deeply savory, with fragrant thyme running through every bite. Scraping up those browned bits from the sear means nothing goes to waste, and the finished sauce is rich enough to spoon generously over the top. This is a great option when you want a satisfying, protein-forward main that has nothing to do with poultry — the pork chops bring plenty of flavor and substance all on their own. Finishing with a scatter of fresh thyme leaves keeps things bright and a little elegant without any extra work.
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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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