High Fructose Corn Syrup Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust, then finished in a pan sauce built from garlic, rosemary, bone broth, and a splash of 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 gives the meat a subtle warmth that plays beautifully against the savory, herb-scented sauce. So many bottled marinades and store-bought sauces sneak in sweeteners you'd never expect, making a simple pork chop dinner harder to navigate than it should be. Here, every ingredient is straightforward and clean, so you know exactly what's going into the pan. Coconut oil gets the sear going strong, and deglazing with bone broth pulls all those caramelized bits off the bottom of the skillet into a glossy, restaurant-worthy sauce. The apple cider vinegar adds just enough brightness to cut through the richness without overpowering the rosemary and garlic. It's a satisfying, flavor-packed plate that proves you don't need anything artificial to make pork chops genuinely craveable.
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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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