Celery Free Rosemary Apple Pork Chops
Savory, fragrant, and deeply satisfying, these pork chops bring together the warmth of rosemary, the sweetness of caramelized apple, and a golden sear that makes the whole kitchen smell incredible. The spice rub — turmeric, ginger, and sea salt — gives each chop a beautiful crust before they're nestled back into a pan sauce built from bone broth, apple cider vinegar, and a touch of honey. Honeycrisp or Fuji apples soften into silky, lightly golden slices that melt right into the sauce, making every bite rich and a little sweet without being cloying. Coconut oil handles the high-heat sear beautifully, and the whole dish comes together in a single skillet, which means less cleanup and more flavor from those browned bits scraped up off the bottom of the pan. There's no celery, celery seed, or celeriac anywhere in this recipe — not in the sauce, not in the seasoning — so it's genuinely worry-free for anyone navigating that particular sensitivity. The finishing touch of fresh rosemary scattered over the top keeps everything bright and herbaceous against the deeper, braised notes of the sauce. This is the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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