Paleo Rosemary-Garlic Pork Chops
Thick, bone-in pork chops get a serious upgrade here, seared in coconut oil until deeply golden, then finished in a pan sauce built from bone broth, apple cider vinegar, golden garlic slices, and fresh rosemary. The result is juicy, herb-scented meat with a glossy, savory sauce that tastes like it took far more effort than it actually did. A quick rub of sea salt, turmeric, and ginger gives the chops a warm, subtly earthy crust before they ever hit the pan — no marinades, no fuss. Everything in this recipe is naturally grain-free and free of legumes or refined oils, so it fits cleanly into an ancestral eating approach without any substitutions or workarounds. The bone broth pan sauce is the real star: deglazing with apple cider vinegar lifts all those caramelized bits from the skillet and reduces into something rich and deeply flavorful. This is the kind of weeknight dinner that feels special enough for company but comes together in a single skillet with minimal cleanup.
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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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