Cinnamon Free Rosemary-Garlic Pork Chops
Savory, golden-seared pork chops with a pan sauce built from garlic, fresh rosemary, and bone broth — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The seasoning blend of turmeric and ginger gives the crust a warm, earthy depth without leaning on any of the spice blends that so often sneak cinnamon into the mix. That's the quiet win here: every ingredient is straightforward and easy to verify, so there's no second-guessing the spice rack or scanning labels for hidden seasonings. Searing the chops in coconut oil builds a seriously beautiful crust, and the fond left behind becomes the foundation for a glossy, reduced pan sauce that tastes like it simmered all afternoon. A splash of apple cider vinegar brightens everything and keeps the richness of the broth in check. Whether you're cooking for someone with a specific spice sensitivity or just want a clean, bold-flavored protein, this skillet method delivers every time.
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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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