Black Pepper Free Rosemary Apple Pork Chops
Skipping black pepper doesn't mean skipping bold flavor — this skillet dinner proves that point beautifully. Turmeric and ginger step in to season the pork chops with warm, earthy depth, while fresh rosemary and sweet apple slices build a pan sauce that smells absolutely incredible as it simmers. The technique here is smart: a hard sear first for that deep golden crust, then a gentle braise in bone broth, apple cider vinegar, and honey so the chops finish tender and juicy without any guesswork. Honeycrisp or Fuji apples soften into the sauce and turn almost jammy, which balances the savory garlic and herby rosemary in the best possible way. For anyone navigating a pepper-free kitchen, the seasoning blend here genuinely delivers — nothing feels missing, and nothing tastes like a compromise. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a dinner that looks and tastes far more impressive than the effort involved.
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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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