Peanut Free Rosemary-Garlic Pork Chops
Juicy, golden-seared pork chops in a fragrant garlic-rosemary pan sauce — this is the kind of weeknight dinner that feels like it took way more effort than it actually did. A simple spice rub of turmeric and ginger gives the meat a warm, subtly earthy depth before it ever hits the pan, and the coconut oil helps build that gorgeous, deep-brown crust that makes every bite satisfying. Once the chops rest, thinly sliced garlic and fresh rosemary bloom in the rendered fat, filling your kitchen with an aroma that's almost unfair. Bone broth and a splash of apple cider vinegar deglaze the pan and reduce into a glossy, savory sauce that ties everything together beautifully. For anyone navigating peanut allergies, this recipe is naturally straightforward — every ingredient is clean and easy to verify, with no sauces, marinades, or oils that typically hide hidden peanut derivatives. Bone-in chops stay moist through the sear-and-simmer method, so you're not left with dry, tough meat. Spoon that pan sauce generously over the top and dinner is done.
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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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