Citric Acid Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a fragrant rosemary-garlic pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The spice rub of turmeric and ginger adds warmth and color without relying on any citrus-derived additives, which are surprisingly common in pre-made seasonings and marinades. Coconut oil gives the sear a clean, neutral richness, and the sauce builds beautifully from bone broth and a small splash of apple cider vinegar — a gentle, well-tolerated acid that brings brightness without the citric acid found in so many bottled sauces and spice blends. Thinly sliced garlic goes golden in the rendered fat before the liquid hits the pan, creating a deeply savory base that reduces into something glossy and spoonable. Scraping up those browned bits is where all the flavor lives, so don't rush that step. The result is juicy, herb-forward pork with a sauce you'll want to mop up with every bite.
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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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