Gut Friendly Rosemary-Garlic Pork Chops
Juicy, golden-seared pork chops in a fragrant rosemary-garlic pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The seasoning blend of turmeric and ginger does double duty here, adding warm, earthy depth to the crust while also bringing ingredients long celebrated for supporting digestive wellness. Bone broth forms the backbone of the sauce, delivering a rich, collagen-forward liquid that simmers down into something glossy and deeply savory. A splash of apple cider vinegar brightens the whole thing and helps balance the richness of the pork without overpowering the herbs. Cooking everything in one skillet means the browned bits left behind from the sear get scraped right into the sauce, so nothing flavorful goes to waste. The result is tender, well-rested chops bathed in a clean, nourishing pan sauce that feels indulgent but is built entirely from whole, purposeful ingredients. It's the kind of recipe you'll come back to again and again when you want something satisfying that also genuinely agrees with you.
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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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