Emulsifier Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust, then finished in a pan sauce of garlic, rosemary, bone broth, and apple cider vinegar — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The spice rub of turmeric and ginger adds a subtle warmth that plays beautifully against the savory, herb-scented sauce. Every ingredient here is straightforward and whole, which is exactly what you want when you're avoiding the emulsifiers that sneak into so many store-bought sauces, marinades, and seasoning blends. Coconut oil handles the sear with ease, and the pan sauce comes together from nothing but the rendered drippings, broth, and a splash of vinegar — no additives, no shortcuts, no compromise on flavor. The technique of deglazing and reducing means the sauce is naturally thick and glossy without any thickeners or stabilizers doing the heavy lifting. It's a genuinely clean recipe that doesn't taste like it's missing a thing.
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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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