Soy Free Rosemary Apple Pork Chops
Bone-in pork chops seared to a deep golden crust, then finished in a fragrant pan sauce of sweet apple slices, garlic, fresh rosemary, and bone broth — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The turmeric and ginger rub adds a subtle warmth that plays beautifully against the honey and apple cider vinegar in the sauce, creating layers of flavor without a single complicated step. Every ingredient here is straightforwardly whole-food, so you never have to squint at a label wondering whether a marinade or broth sneaks in hidden soy derivatives. Coconut oil handles the sear, and a good soy-free bone broth (homemade or a clean-label brand) keeps the sauce rich and deeply savory. The technique of resting the chops right in the pan sauce means they stay juicy and soak up every bit of that apple-rosemary goodness before hitting the table. Serve it straight from the skillet and let the glossy, caramelized apples do the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!