Almond Free Rosemary-Garlic Pork Chops
Few weeknight dinners hit as hard as a perfectly seared pork chop, and this rosemary-garlic version delivers that golden, crackling crust with a pan sauce that tastes like you spent way more time on it than you did. The rub of turmeric and ginger gives the meat a warm, subtly earthy depth before it ever hits the pan, and the coconut oil helps build that deep caramelized sear that makes all the difference. Once the chops rest, thinly sliced garlic and fresh rosemary bloom in the rendered fat — fragrant, golden, and absolutely irresistible. A splash of bone broth and apple cider vinegar lifts all those browned bits into a glossy, savory sauce that you'll want to spoon over everything on the plate. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, satisfying cooking. Bone-in chops stay juicy and flavorful through the sear-and-simmer process, and pulling them at 145°F keeps them tender rather than dry. This is the kind of recipe that earns a permanent spot in your dinner rotation.
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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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