Chestnut Free Rosemary Apple Pork Chops
Savory, fragrant, and deeply satisfying, this skillet dinner brings together bone-in pork chops, sweet apple slices, and a pan sauce built on bone broth, apple cider vinegar, and honey. The turmeric and ginger rub gives the chops a warm, golden crust before they ever hit the sauce, and the rosemary weaves through every layer of flavor. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — no substitutions needed, no label-scanning required. The sauce comes together entirely from whole, straightforward ingredients, so you know exactly what's going into the pan. Searing the chops first locks in that caramelized depth, and finishing them low and slow in the apple-rosemary broth keeps the meat juicy all the way through. It's the kind of weeknight dinner that looks and tastes like you put in way 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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