Barley Free Rosemary-Garlic Pork Chops
Bone-in pork chops get a serious upgrade here, seared in coconut oil until deeply golden, then finished in a pan sauce built from bone broth, apple cider vinegar, golden garlic slices, and fresh rosemary. The result is juicy, fragrant, and genuinely restaurant-worthy without a complicated ingredient list. A quick rub of sea salt, turmeric, and ginger adds warmth and color to the crust before the chops ever hit the pan — it's a small step that makes a big difference. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners, relying instead on reduction to build a glossy, flavorful sauce. The whole process comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve straight from the pan with a spoonful of that garlicky pan sauce spooned generously over the top.
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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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