Yeast Free Maple & Apple Cider Glazed Pork Chops
These pork chops hit every note you want from a weeknight dinner — golden-crusted, deeply savory, and finished in a glossy glaze that smells absolutely incredible while it's reducing on the stove. The combination of pure maple syrup, apple cider vinegar, and bone broth builds a sauce that's tangy, sweet, and rich all at once, with sliced garlic and fresh thyme rounding out the flavor beautifully. Skipping yeast in a recipe like this is genuinely effortless here because the glaze gets all its depth from real, whole ingredients rather than anything fermented or processed. The turmeric and ginger rub on the chops adds a subtle warmth that plays off the sweetness of the maple without overpowering it — it's a small touch that makes a big difference. Searing the chops first in coconut oil locks in that gorgeous crust before they finish simmering in the glaze, so you get tender, juicy meat with a caramelized exterior in the same pan. This is the kind of recipe that looks and tastes like you put in way more effort than you actually did, which is always a win.
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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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