Emulsifier Free Rosemary Apple Pork Chops
Savory, fragrant, and genuinely satisfying, this skillet dinner brings together bone-in pork chops, sweet apple slices, and fresh rosemary in a pan sauce that tastes like it took far more effort than it did. The seasoning blend of turmeric and ginger gives the chops a warm, earthy depth before they even hit the pan, and that initial hard sear locks in a gorgeous golden crust. Avoiding emulsifiers can be tricky with store-bought sauces, gravies, and broths, but this recipe builds its own silky pan sauce from scratch using bone broth, apple cider vinegar, and a touch of honey — no additives, no shortcuts, no guesswork. Every ingredient here is whole and straightforward, so you know exactly what's going into the dish. The apples soften into something almost jammy as they cook down with the garlic and rosemary, and when the pork chops finish nestled right in that sauce, they soak up every bit of flavor. It's the kind of weeknight dinner that looks impressive enough to serve to guests, and the whole thing comes together in a single skillet for easy cleanup.
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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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