Nitrate & Nitrite Free Rosemary-Garlic Pork Chops
Bone-in pork chops get a seriously satisfying treatment here, seared in coconut oil until deeply golden, then finished in a pan sauce built from bone broth, apple cider vinegar, fresh rosemary, and plenty of sliced garlic. The result is juicy, fragrant, and rich without relying on any cured or processed ingredients — which is exactly the challenge with pork dishes, since so many shortcuts in this category sneak in unwanted additives. A simple rub of sea salt, turmeric, and ginger does all the heavy lifting on flavor before the chops ever hit the pan. The pan sauce comes together fast once the chops rest, picking up all those caramelized bits and reducing into something glossy and deeply savory. Apple cider vinegar adds just enough brightness to balance the richness of the meat and broth. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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