Mushroom 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, bone broth, and apple cider vinegar — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The turmeric and ginger rub adds a subtle warmth to the meat before it ever hits the pan, building layers of flavor from the very first step. Searing in coconut oil gets you that gorgeous, caramelized crust that makes the whole kitchen smell incredible, and the fond left behind becomes the foundation of a silky, savory sauce. Because every single ingredient here is straightforward and whole-food, there's no need to scrutinize labels or worry about hidden fungi lurking in a seasoning blend or store-bought broth — just clean, honest cooking. The apple cider vinegar gives the pan sauce a bright lift that balances the richness of the pork beautifully. Spoon that reduced sauce generously over the chops before serving and you've got a restaurant-worthy plate with almost no fuss.
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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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