Pistachio Free Rosemary Apple Pork Chops
Savory, fragrant, and deeply satisfying, these pork chops bring together the warmth of turmeric and ginger with the brightness of fresh rosemary and sweet caramelized apple slices. The whole dish comes together in a single skillet, making cleanup a breeze and the cooking process surprisingly approachable. Searing the chops first builds a gorgeous golden crust, and then finishing them low and slow in a bone broth pan sauce keeps the meat juicy and tender all the way through. Apple cider vinegar and a touch of honey balance the savory depth of the sauce, so every bite hits that perfect sweet-and-savory note. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from specialty nut products sneaking into your dinner. This is the kind of weeknight meal that looks and tastes like you put in far more effort than you actually did — impressive enough for company, easy enough for a Tuesday.
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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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