Citrus Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a garlicky, herb-scented pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. A blend of turmeric and ginger in the dry rub gives the meat a warm, subtly earthy depth before it ever hits the pan, and the coconut oil helps build that irresistible crust. Many pork chop recipes lean on citrus juice to brighten the sauce, but the apple cider vinegar here does that job beautifully — adding just enough acidity to lift the richness without any fruit that could be a problem. Bone broth deglazes the pan and pulls up all those caramelized bits, turning them into a silky, reduced sauce that practically makes itself. The sliced garlic and fresh rosemary bloomed in the rendered fat are what really make this dish sing, layering in savory, aromatic flavor at every step. Spoon that sauce generously over the chops before serving and you've got a plate that looks and tastes like something from a proper restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!