Chestnut Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a silky pan sauce built from garlic, rosemary, bone broth, and a splash of apple cider vinegar — 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 to the crust without overpowering the savory, herb-forward sauce that develops in the same skillet. Coconut oil gives the sear a clean, high-heat base, and the rendered drippings become the foundation for every bit of flavor that follows. Because the ingredient list is entirely whole-food and straightforward, there's no need to scan labels or second-guess anything hiding in a sauce packet or spice blend. The technique of resting the chops under foil while the sauce reduces means the meat stays juicy and the pan sauce gets properly concentrated before everything comes back together. A final spoonful of that glossy, garlicky reduction over the top makes each plate look like it came out of a 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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