Barley Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, these pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. Bone-in chops get rubbed with turmeric and ginger before hitting a hot skillet, building a gorgeous golden crust that sets the stage for everything that follows. Honeycrisp or Fuji apple slices soften in the same pan alongside garlic and fresh rosemary, then bone broth, apple cider vinegar, and a touch of honey come together into a pan sauce that is genuinely hard to stop spooning. Every ingredient here is straightforward and naturally free of grain-based additives, so there's no need to scrutinize labels for hidden thickeners or malt-derived ingredients the way you often have to with store-bought sauces and broths. The whole dish finishes in one skillet, with the chops nestled back into the sauce to cook through gently and soak up all that flavor. A five-minute rest at the end keeps the meat juicy, and a scatter of fresh rosemary on top makes it look like something you'd order at a restaurant.
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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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