Walnut Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. A quick rub of turmeric and ginger gives the meat a warm, aromatic crust before it gets a hard sear in coconut oil — that golden, caramelized exterior is everything. The glaze comes together right in the same pan, with pure maple syrup, apple cider vinegar, thinly sliced garlic, and bone broth building into something sticky, tangy, and deeply savory as it reduces. Fresh thyme sprigs simmer alongside the chops, adding a herby brightness that keeps the richness in check. Because the whole dish is built from straightforward, whole-food ingredients, there's no need to scan labels or worry about hidden nut-based oils or additives sneaking in. The pan sauce does double duty as a finishing spoon-over glaze, so every bite is coated in that glossy, cider-kissed goodness. Scatter a few fresh thyme leaves on top before serving and it looks like something straight off a restaurant 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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