Gluten Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a fragrant pan sauce of garlic, rosemary, and bone broth — 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-laced sauce without overpowering the pork. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it just works as written. Coconut oil handles the high-heat sear like a champ, building that gorgeous fond on the bottom of the pan that gets lifted by the bone broth and apple cider vinegar into a glossy, restaurant-worthy sauce. The trick of cooking the garlic slices directly in the rendered fat before deglazing is what gives the sauce its deep, slightly caramelized backbone. Serve these straight from the skillet with a shower of fresh rosemary and let the pan sauce do all the talking.
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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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