Carrageenan Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a pan sauce of garlic, rosemary, and bone broth — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The turmeric and ginger rub adds a subtle warmth that plays beautifully against the savory, slightly tangy reduction built from apple cider vinegar and those caramelized browned bits on the pan. Carrageenan is a thickening agent that sneaks into a surprising number of processed broths, deli meats, and packaged sauces, so cooking from scratch with whole ingredients like these is the most reliable way to sidestep it entirely. Every component here is straightforward and unprocessed — coconut oil, fresh garlic, real rosemary sprigs, and a clean bone broth — so there's nothing hidden to second-guess. The pan sauce technique does all the heavy lifting, reducing naturally into a glossy, spoon-coating finish without any additives or stabilizers. Hitting that 145°F mark ensures the chops stay juicy rather than dry, and resting them under foil while the sauce reduces means every bite is tender and full of flavor. Finish with a scatter of fresh rosemary and you've got a restaurant-worthy plate built entirely from your own kitchen.
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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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