Nutmeg Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. Bone-in pork chops get a golden sear before braising in a pan sauce built from apple slices, garlic, fresh rosemary, bone broth, apple cider vinegar, and a touch of honey — no warming spices that could sneak in unwanted flavors. For anyone navigating spice sensitivities, the seasoning here is refreshingly straightforward: turmeric and ginger do the heavy lifting, and every ingredient is easy to verify at a glance. The apples soften into something almost jammy as they cook down, mingling with the pan drippings to create a sauce that's tangy, lightly sweet, and absolutely worth spooning over every bite. Finishing the chops right in that sauce keeps the meat juicy and lets the flavors meld together beautifully. It's a one-skillet dinner that cleans up fast and tastes like you spent the whole afternoon on it.
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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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