Macadamia 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 blend of turmeric and ginger in the dry rub gives the meat a warm, subtly spiced depth that plays beautifully against the bright hit of apple cider vinegar in the sauce. Coconut oil brings the heat for that initial sear, helping the chops develop a rich, caramelized crust before the whole skillet transforms into something saucy and aromatic. The pan sauce technique — scraping up all those browned bits and reducing them down — means every drop of flavor stays in the dish where it belongs. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects without any substitutions or workarounds needed; every ingredient here is straightforward and easy to source. Serve the chops with the reduced sauce spooned generously over the top and a little fresh rosemary scattered on for good measure.
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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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