Pecan Free Rosemary Apple Pork Chops
Savory, a little sweet, and deeply aromatic, these pork chops hit every note you want from a cozy weeknight dinner. Bone-in chops get a golden sear in coconut oil after a rub of sea salt, turmeric, and ginger, building a flavor base that carries through the entire dish. Thinly sliced apples soften and caramelize in the same pan, then get joined by garlic, fresh rosemary, bone broth, apple cider vinegar, and a touch of honey to create a pan sauce that practically begs to be spooned over everything. The chops finish right in that sauce, staying juicy and picking up every bit of that fragrant, slightly tangy glaze. For anyone navigating tree nut concerns, this recipe is naturally free of the problem — every single ingredient is straightforward, with no hidden nut-based oils or garnishes to second-guess. It's the kind of one-skillet meal that looks impressive enough for company but comes together with minimal fuss and even less cleanup.
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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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