These pan-seared pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. Bone-in chops get rubbed with a warm blend of sea salt, turmeric, and ginger before hitting a hot skillet, building a deep golden crust that locks in all the juices. The real magic happens after the sear — sliced garlic and fresh rosemary bloom in the rendered fat, then bone broth and apple cider vinegar go in to lift every caramelized bit off the pan into a glossy, savory sauce. Every single ingredient here is naturally free of rye and rye derivatives, so there's no label-scanning or substitution stress involved. Coconut oil stands in as the cooking fat, keeping things clean and simple without sacrificing any of that rich, satisfying flavor. The finished dish is fragrant, saucy, and genuinely restaurant-worthy — the kind of recipe you'll want to keep in regular rotation.
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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.
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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