BHA & BHT Free Rosemary Apple Pork Chops
Savory, fragrant, and genuinely satisfying, this skillet dinner brings together bone-in pork chops, sweet apple slices, and fresh rosemary in a pan sauce that tastes like it took far more effort than it did. The seasoning blend of turmeric, ginger, and sea salt gives the chops a warm, golden crust after a hard sear in coconut oil — no synthetic preservatives, no mystery additives, just real ingredients doing all the heavy lifting. For anyone navigating BHA and BHT avoidance, the challenge is often packaged broths, seasoning blends, and cooking fats that quietly sneak in those synthetic antioxidants; here, every component is straightforward and easy to verify. The bone broth, apple cider vinegar, and honey come together into a glossy, slightly tangy pan sauce that gets built right in the same skillet, so cleanup is minimal and flavor is maximal. Honeycrisp or Fuji apples soften beautifully alongside the garlic and rosemary, adding a natural sweetness that balances the savory pork without any processed shortcuts. Finishing the chops low and slow in the sauce keeps them juicy and ensures they hit that perfect 145°F without drying out. Spoon the apples and sauce generously over each chop and you've got a dinner that looks impressive, tastes deeply comforting, and checks every box.
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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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