Chicken Free Rosemary Apple Pork Chops
Pork chops get a serious upgrade here, seared until deeply golden and then finished in a fragrant pan sauce built from sweet apple slices, garlic, fresh rosemary, and a splash of apple cider vinegar. The combination of turmeric and ginger in the spice rub adds warmth and color without overpowering the natural richness of the meat. Bone broth forms the backbone of the sauce, pulling all those caramelized bits off the pan and turning them into something genuinely special. A touch of honey rounds out the acidity, so every bite lands somewhere between savory, sweet, and herbaceous. This is the kind of weeknight dinner that looks and tastes like you spent far more effort than you actually did. Serve it straight from the skillet with the pan sauce spooned generously over the top, and don't skip the extra rosemary — it makes the whole dish feel finished.
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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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