Low Sugar Rosemary-Garlic Pork Chops
Savory, herby, and deeply satisfying, these bone-in pork chops are the kind of weeknight dinner that feels far more impressive than the effort required. A simple spice rub of turmeric and ginger gives the meat a warm, golden crust before it even hits the pan, and the sear in coconut oil builds a rich, caramelized base that sets the whole dish up for success. The real magic happens in the pan sauce — garlic, fresh rosemary, bone broth, and a splash of apple cider vinegar reduce down into something glossy and intensely savory, with zero sweeteners needed to make it taste complex and complete. That's the beauty here: so many store-bought sauces and marinades sneak in added sugars, but this one gets all its depth from aromatics, good broth, and a little acidity. Cooking to 145°F keeps the chops juicy rather than dry, and resting them under foil while the sauce reduces means every bite stays tender. A final spoonful of pan sauce over the top and a scatter of fresh rosemary makes this look like something you'd order at a restaurant — no sweeteners, no shortcuts, just honest, bold flavor.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 6 cloves garlic, thinly sliced
- 3 sprigs fresh rosemary
- 1 cup bone broth
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh rosemary leaves, finely chopped (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. 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 4–5 minutes, until the underside is deep golden brown and releases easily from the pan.
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