MSG Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, these pork chops are the kind of weeknight dinner that feels like it took way more effort than it actually did. Bone-in chops get a rub of sea salt, turmeric, and ginger before hitting a hot skillet, building a gorgeous golden crust that sets the stage for everything that follows. Thinly sliced apples soften in the same pan, picking up all those caramelized bits, while fresh rosemary and garlic make the whole kitchen smell incredible. The sauce comes together with bone broth, apple cider vinegar, and a touch of honey — every ingredient straightforward and clean, with no hidden additives or flavor enhancers to worry about. That matters more than it sounds, because so many store-bought broths and seasoning blends quietly contain glutamates that can be hard to spot on a label. Here, you control exactly what goes in, and the result is a rich, glossy pan sauce that tastes like it came from a restaurant. Finished with a scatter of fresh rosemary and served straight from the skillet, this one is genuinely hard to beat.
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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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