Low Iodine 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 turmeric-and-ginger rub gives the meat a warm, earthy depth 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 naturally free of iodine-heavy additions like iodized salt, dairy, and seafood, so you can cook with confidence rather than second-guessing the label on every bottle. Using fine sea salt instead of iodized table salt is one of those small but meaningful swaps that makes this dish genuinely suitable without sacrificing any flavor. The pan sauce comes together in minutes from the same skillet, picking up all those caramelized bits for a glossy, restaurant-worthy finish. Serve it straight from the pan with a scatter of fresh rosemary and you've got a satisfying, whole-food meal that doesn't feel like a compromise in the slightest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!