Dairy Free Rosemary-Garlic Pork Chops
Bone-in pork chops get a serious upgrade here, seared in coconut oil until deeply golden, then finished in a pan sauce built from bone broth, apple cider vinegar, toasted garlic, and fresh rosemary. The result is juicy, herb-forward, and genuinely restaurant-worthy without a drop of butter or cream in sight. Turmeric and ginger in the dry rub add a subtle warmth that plays beautifully against the savory, slightly tangy pan sauce — it's a flavor combination that feels both familiar and a little unexpected. Coconut oil does the heavy lifting here, giving you that gorgeous sear and rich mouthfeel that you'd normally associate with a butter-basted chop. The pan sauce comes together in minutes by deglazing all those browned bits, so nothing good goes to waste. Whether you're cooking for a weeknight dinner or trying to impress guests, this one delivers big flavor with a straightforward technique and a clean, simple ingredient list.
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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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