Gelatin Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and 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 turmeric and ginger rub adds a subtle warmth to the crust without overpowering the savory, herby sauce that builds in the same skillet. Because the whole dish comes together with whole, straightforward ingredients, there's no need to scrutinize labels for hidden thickeners or setting agents that can sneak into packaged sauces and marinades. The pan sauce reduces naturally to a glossy, spoonable consistency — no gelatin, no powders, just good broth and a splash of vinegar doing the work. Searing the chops undisturbed is the key move here; it builds the fond that makes the sauce so rich once the broth hits the pan. Finished with a scatter of fresh rosemary, this is a plate that looks like it came out of a proper restaurant kitchen.
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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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