Chicken Free Rosemary-Garlic Pork Chops
Thick, bone-in pork chops get a serious upgrade here, seasoned with a warm blend of turmeric and ginger before hitting a screaming-hot skillet for a deep, golden sear. The real magic happens in the pan sauce — sliced garlic and fresh rosemary bloom in the rendered fat, then bone broth and a splash of apple cider vinegar go in to lift all those caramelized bits off the bottom of the pan. What comes together is a glossy, herbaceous sauce that gets spooned right back over the chops before serving. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Every ingredient here is straightforward and easy to source, with no poultry in sight — just clean, satisfying pork done right. If you've been leaning on the same rotation of dinners, this one is absolutely worth adding to the lineup.
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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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