Paraben Free Rosemary-Garlic Pork Chops
Thick, 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 of turmeric and ginger adds warmth and color without overwhelming the natural richness of the pork, and coconut oil brings the heat beautifully for that initial sear. Keeping ingredients clean and straightforward matters when you're avoiding synthetic preservatives and additives that sneak into so many packaged sauces and marinades, and every single component here is whole and recognizable. The pan sauce comes together from the rendered drippings and a splash of apple cider vinegar, so there's no need to reach for a bottled glaze with a suspicious ingredient list. Thinly sliced garlic blooms in the skillet until golden at the edges, and fresh rosemary does all the aromatic heavy lifting — no extracts, no artificial flavoring, just the real thing. The result is juicy, deeply savory pork with a glossy, herb-laced sauce that you'll want to spoon over everything on the plate.
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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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