Black Pepper Free Rosemary-Garlic Pork Chops
Skipping black pepper doesn't mean skipping bold flavor — this skillet dinner proves that point decisively. A rub of sea salt, turmeric, and ground ginger gives the pork chops a warm, aromatic crust before they ever hit the pan, and the sear in coconut oil builds that deep golden color you want on a great chop. Thinly sliced garlic and fresh rosemary bloom in the rendered fat, filling your kitchen with a savory fragrance that makes it hard to wait for dinner. The pan sauce comes together with bone broth and a splash of apple cider vinegar, picking up all those caramelized bits from the bottom of the skillet and reducing into something glossy and rich. Every element here is intentional and pepper-free from start to finish, so there's no need to audit a spice blend or worry about what's hiding in a store-bought marinade. The result is a restaurant-worthy plate of juicy, herb-scented pork that feels indulgent without being complicated.
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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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