Pecan Free Rosemary-Garlic Pork Chops
These bone-in pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. A simple spice rub of turmeric and ginger gives the meat a warm, golden crust before it even hits the pan, and the hard sear in coconut oil locks in all that juicy flavor. The real magic happens in the pan sauce — garlic slices go golden in the rendered fat, then bone broth and apple cider vinegar come together into a glossy, savory reduction that you'll want to spoon over everything on the plate. Fresh rosemary runs through the whole dish, tying the earthy and bright notes into something that smells absolutely incredible while it cooks. Tree nut concerns are completely off the table here, since every ingredient is straightforward and nothing in the recipe calls for any nut-based oils, flours, or garnishes. This is a clean, satisfying meal that delivers serious restaurant-style results with a short ingredient list and one skillet to wash.
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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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