AIP Friendly Rosemary Apple Pork Chops
Pork chops and apples are one of those combinations that just makes sense — sweet, savory, and deeply satisfying in a way that feels both rustic and a little special. The chops get a quick sear in coconut oil to build a golden crust, then finish gently in a pan sauce made from bone broth, thinly sliced apples, garlic, fresh rosemary, a splash of apple cider vinegar, and just a touch of honey. Every single ingredient here is compliant with the autoimmune protocol, which can be genuinely hard to pull off with a skillet dinner that still tastes this good. There are no nightshade spices, no grains, no dairy — just clean, whole-food ingredients that come together into something that tastes like it took far more effort than it did. The sauce reduces into a glossy, lightly sweet glaze that coats the apples and pools around the chops beautifully. This recipe serves four, making it an easy weeknight option or a low-key dinner worth sharing. Let the chops rest in the pan before serving and spoon every last bit of that apple pan sauce right over the top.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh rosemary leaves, roughly chopped (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 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chops to a plate and set aside — they will finish cooking in the sauce.
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