Nutmeg 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 spice rub leans on turmeric and ginger for warmth and depth, so the flavor is anything but flat, and the whole dish comes together in a single skillet. For anyone avoiding nutmeg, this recipe is a genuinely satisfying find, since so many savory pork dishes quietly sneak it into spice blends or cream sauces. Every ingredient here is straightforward and easy to verify, which means no label-scanning stress before you start cooking. The pan sauce is the real star — those golden garlic slices and rosemary-infused drippings deglazed with broth and a splash of vinegar create something rich, slightly tangy, and deeply savory. Hitting 145°F on the chops keeps the meat juicy rather than dry, and spooning that reduced sauce right over the top before serving ties everything together beautifully.
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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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