BHA & BHT Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a fragrant pan sauce of garlic, rosemary, bone broth, and apple cider vinegar — this is the kind of weeknight dinner that feels like it took way more effort than it did. The spice rub of turmeric and ginger adds a subtle warmth that plays beautifully against the savory, herb-laced sauce. Cooking with whole, recognizable ingredients like coconut oil and fresh rosemary means you're completely in control of what goes into the pan — no processed fats or preservative-laden shortcuts anywhere in sight. That matters more than people realize, since BHA and BHT tend to sneak into packaged seasonings, cooking sprays, and even some store-bought broths. Here, every component is straightforward and clean, from the sea salt rub to the splash of apple cider vinegar that brightens the finished sauce. The technique is simple but delivers restaurant-quality results: a hard sear locks in the juices, and the quick pan reduction concentrates all those drippings into something genuinely craveable. Spoon that glossy garlic-rosemary sauce over the chops and you've got a plate that's as impressive as it is reassuringly wholesome.
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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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