Savory, a little sweet, and deeply aromatic, these pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. Bone-in chops get a golden sear before braising in a pan sauce built from bone broth, apple cider vinegar, and honey — with tender apple slices and fresh rosemary making the whole kitchen smell incredible. The spice rub of turmeric and ginger adds a warm, earthy depth that plays beautifully against the natural sweetness of the fruit. Every ingredient here is straightforward and grain-free, so there's no need to scrutinize labels for hidden grain derivatives or fillers that can sneak into spice blends and broths. Finishing the chops right in the sauce keeps them juicy and ensures every bite is coated in that glossy, slightly tangy pan dripping. A five-minute rest at the end is the only patience required before you're spooning those caramelized apples over the top and sitting down to something genuinely special.
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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.
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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