Almond Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, these pork chops are the kind of weeknight dinner that feels like it took way more effort than it did. Bone-in chops get a golden sear with a turmeric-and-ginger rub before finishing in a pan sauce built from caramelized apple slices, garlic, fresh rosemary, bone broth, and a touch of honey — no nuts, no nut-derived oils, nothing to second-guess. Coconut oil handles the searing, and every other ingredient is straightforward and easy to verify, which makes this a genuinely stress-free cook from start to finish. The apple slices soften into the sauce and practically melt around the chops, giving you that sweet-savory balance that makes pork shine. Deglazing with apple cider vinegar lifts all the browned bits from the pan, so the sauce is rich and layered without needing anything complicated. A five-minute rest at the end keeps the meat juicy and lets the sauce thicken just enough to coat every bite. Serve it straight from the skillet with a spoonful of those glossy apples on top and dinner is done.
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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
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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