Brazil Nut 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, and bone broth — this is the kind of weeknight dinner that feels far more impressive than the effort involved. A rub of turmeric and ginger gives the meat a warm, subtly spiced depth before it ever hits the pan, and the apple cider vinegar in the sauce adds just enough brightness to balance the richness. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress standing between you and dinner. Coconut oil handles the searing beautifully, building that caramelized crust that makes the whole dish sing. The pan sauce comes together in minutes from the same skillet, picking up all those browned bits for maximum flavor with minimal cleanup. Spoon it generously over the chops and finish with a little fresh rosemary if you have it — simple, satisfying, and completely unfussy.
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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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