MSG Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust, then finished in a pan sauce built from garlic, fresh rosemary, bone broth, and a splash of apple cider vinegar — this is weeknight dinner done right. The spice rub of turmeric and ginger adds a subtle warmth that plays beautifully against the savory, herb-forward sauce without overwhelming the natural flavor of the pork. For anyone navigating hidden additives in packaged seasonings and store-bought sauces, this recipe keeps things refreshingly clean — every ingredient is whole and straightforward, with nothing processed or ambiguous on the list. Cooking with coconut oil gives the chops a gorgeous sear, and the fond left behind in the pan becomes the foundation of a glossy, reduced sauce that tastes like it took far more effort than it did. The technique of tenting the chops while the sauce reduces means the meat stays juicy and the final dish comes together in one skillet. Garnish with a little extra chopped rosemary if you want that bright, piney finish on the plate.
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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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