Rice Free Rosemary-Garlic Pork Chops
Juicy, golden-seared pork chops with a fragrant garlic-rosemary pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The bone-in cut stays incredibly moist through a quick sear and a finish in reduced bone broth, while turmeric and ginger in the rub add a subtle warmth that makes the whole dish feel layered and interesting. A splash of apple cider vinegar brightens the sauce just enough to cut through the richness of the pork and coconut oil. Every component here is naturally grain-free, so there's no need to swap anything out or worry about hidden fillers sneaking in through a sauce packet or seasoning blend. The pan sauce does all the heavy lifting — those browned bits scraped up from the skillet are pure flavor, and the garlic slices turn golden and almost jammy as they cook down. Serve it straight from the skillet with the chopped rosemary scattered over the top, and it looks like something you'd order at a proper restaurant.
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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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