Savory, aromatic, and deeply satisfying, these pork chops hit every note you want from a weeknight dinner without a single ingredient that could set back your progress. The spice rub of turmeric and ginger does double duty — adding warm, earthy flavor while leaning into anti-inflammatory ingredients that align perfectly with a low-sugar, anti-fungal approach to eating. Coconut oil handles the sear beautifully, giving the chops a gorgeous golden crust that locks in all that juicy flavor. The pan sauce is where things get really special: thinly sliced garlic and fresh rosemary bloom in the rendered fat before bone broth and a splash of apple cider vinegar reduce into something rich and glossy. Apple cider vinegar is a staple in this style of eating for good reason, and here it brightens the whole dish without any sweeteners or starchy thickeners in sight. Bone broth adds depth and gut-supportive goodness that store-bought sauces simply can't replicate. This is the kind of recipe that proves eating with intention doesn't have to mean eating without pleasure.
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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.
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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