Cashew Free Rosemary-Garlic Pork Chops
These bone-in pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved. A quick rub of sea salt, turmeric, and ginger gives the meat a warm, aromatic crust before it hits a hot skillet, and the sear builds that deep golden-brown color that makes everything taste better. The real magic happens in the pan sauce — garlic slices go golden in the rendered fat alongside fresh rosemary sprigs, then bone broth and a splash of apple cider vinegar go in to lift all those caramelized bits into something silky and bright. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. Coconut oil handles the searing beautifully, and the finished sauce is rich and glossy without any cream or nut-based thickeners. Spoon that pan sauce generously over the chops and finish with a little fresh rosemary, and you've got a plate that looks like it came out of a proper restaurant 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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