Low Iodine Rosemary Apple Pork Chops
Savory, fragrant, and deeply satisfying, this skillet dinner brings together bone-in pork chops, tender caramelized apples, and a glossy pan sauce built from bone broth, apple cider vinegar, and a touch of honey. The seasoning blend of turmeric, ginger, and sea salt gives the chops a warm, golden crust that smells incredible the moment it hits the hot pan. Every ingredient here is naturally low in iodine — no seafood, no dairy, no iodized table salt, and no processed additives that can sneak unwanted iodine into an otherwise clean meal. Coconut oil handles the searing beautifully, and using fine sea salt instead of iodized salt keeps the whole dish on track without sacrificing any flavor. The technique is straightforward: sear hard for color, build the sauce with the apple and aromatics, then let the chops finish gently in that bubbling liquid until they hit a perfect 145°F. Fresh rosemary ties everything together with an herby, almost piney note that cuts right through the sweetness of the apples. This is the kind of weeknight dinner that feels special enough for company but comes together in a single skillet with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!