Gluten Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, these pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. Bone-in chops get a rub of sea salt, turmeric, and ginger before hitting a hot skillet, building a golden crust that locks in all that juicy flavor. Thinly sliced apples, garlic, and fresh rosemary go into the same pan, soaking up the drippings before bone broth, apple cider vinegar, and a touch of honey come together into a silky, slightly tangy sauce. Every single ingredient here is naturally free of gluten — no swaps needed, no label-reading stress, just clean whole foods doing exactly what they're supposed to do. The chops finish right in the sauce, so they stay incredibly tender and soak up every bit of that apple-rosemary goodness. It's a one-skillet meal that's elegant enough for guests but easy enough for a Tuesday, and the leftovers (if there are any) reheat beautifully.
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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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