Celery Free Rosemary-Garlic Pork Chops
Bone-in pork chops get a serious upgrade here, seared to a deep golden crust and finished in a pan sauce built from garlic, rosemary, bone broth, and a splash of apple cider vinegar. The turmeric and ginger rub adds a subtle warmth that plays beautifully against the savory, herb-scented sauce without overpowering the pork. Coconut oil gives the sear a clean, slightly rich base, and the fond left behind in the pan becomes the foundation for a glossy, spoonable sauce that ties everything together. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Every ingredient here is naturally free of celery in any form — no hidden aromatics, no mirepoix, no sneaky celery seed — so the flavor comes entirely from garlic, rosemary, and those beautiful browned bits. Serve the chops straight from the skillet with a scatter of fresh rosemary on top for a finish that's as pretty as it is fragrant.
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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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