Oats 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, and bone broth — 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 subtle warmth before it ever hits the pan, and the coconut oil helps build that irresistible caramelized crust. The real magic happens after the chops come off the heat, when the skillet transforms into a glossy, savory sauce with just a splash of apple cider vinegar to brighten everything up. Because the ingredient list is built entirely around whole, unprocessed foods — meat, aromatics, broth, and spice — there's no need to scrutinize labels or worry about hidden grain-based fillers or thickeners sneaking in. It's naturally free of anything oat-derived without any substitutions required. Serve the chops straight from the pan with the sauce spooned generously over the top, and finish with a little fresh rosemary if you want that extra pop of color and fragrance.
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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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