Walnut Free Rosemary Apple Pork Chops
Savory, fragrant, and just a little bit sweet, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. Bone-in pork chops get a golden sear before finishing low and slow in a pan sauce built from tender apple slices, garlic, fresh rosemary, bone broth, and a touch of honey — every ingredient is right there in the list, nothing hidden or surprising. The turmeric and ginger rub adds warm depth to the crust, while the apple cider vinegar keeps the sauce bright and balanced rather than cloying. For anyone navigating tree nut concerns, this recipe is completely clean — no nut oils, no nut-based thickeners, just straightforward pantry staples and fresh produce doing all the heavy lifting. The technique of deglazing the pan and scraping up those browned bits is what transforms a simple sauce into something genuinely restaurant-worthy. Serve it straight from the skillet with the pan juices spooned generously over the top, and don't skip the fresh rosemary finish — it makes the whole dish pop.
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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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