Peanut Free Rosemary Apple Pork Chops
Savory meets sweet in the most satisfying way with these pan-seared pork chops, finished in a glossy sauce of tender apple slices, garlic, and fragrant rosemary. A quick rub of turmeric and ginger gives the meat a warm, earthy depth before it ever hits the pan, and that hard sear in coconut oil builds a golden crust that makes the whole dish feel restaurant-worthy. The real magic happens when bone broth, apple cider vinegar, and a touch of honey hit the skillet — all those caramelized bits lift right off the bottom and meld into a sauce that's tangy, lightly sweet, and deeply savory all at once. Every single ingredient here is straightforward and naturally free from peanuts or tree nut derivatives, so there's no label-scanning or substitution stress involved. It's the kind of weeknight dinner that looks and tastes like you spent far more effort than you actually did. Serve it straight from the skillet with the pan sauce spooned generously over the top, and don't skip the fresh rosemary finish — it ties everything together 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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