Mustard 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. A rub of turmeric and ginger gives the meat a warm, subtly spiced depth before it ever hits the pan, and the fond left behind after searing becomes the backbone of a glossy, savory sauce. For anyone navigating condiment-heavy recipes, this one is refreshingly straightforward — every ingredient is whole and easy to verify, with no hidden flavor boosters that could sneak in unwanted allergens. Coconut oil handles the sear beautifully, getting the skillet hot enough to develop that irresistible crust without burning. The pan sauce step is where the magic really happens: golden garlic slices, fresh rosemary, and a splash of apple cider vinegar reduce down into something rich and bright at the same time. A final minute of warming the chops in that sauce means every bite is lacquered and juicy. Finish with a scatter of fresh rosemary and dinner is done.
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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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