Citrus 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 any heat, and the honey rounds out the sauce into something genuinely craveable. For anyone navigating a citrus-free kitchen, this kind of recipe is a breath of fresh air — the apple cider vinegar delivers that bright, slightly tangy lift that so many sauces rely on citrus to provide, and it works beautifully here. Bone broth gives the sauce real body, so by the time the chops finish cooking nestled into the pan, everything is glossy, aromatic, and deeply savory. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. Scatter a little fresh rosemary over the top before serving and it looks as good as it tastes.
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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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