Hazelnut 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. A rub of turmeric and ginger gives the meat a subtle warmth before it ever hits the pan, and the apple cider vinegar in the sauce adds just enough brightness to balance the richness. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress to deal with. The technique is simple but smart: sear the chops hard, build the sauce in the same pan, and let all those browned bits do the heavy lifting on flavor. Coconut oil handles the high-heat sear beautifully, and the bone broth reduces into a glossy, spoonable sauce that you'll want to pour over everything on the plate. A final scatter of fresh rosemary ties it all together and makes it look like something straight off a restaurant menu.
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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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