Seed Oil Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared in coconut oil and finished in a garlicky rosemary pan sauce — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The spice rub of turmeric and ginger gives the crust a gorgeous color and a subtle warmth that plays beautifully against the savory, herb-scented sauce. Cooking without seed oils doesn't mean sacrificing richness here; coconut oil delivers a beautifully golden sear, and the rendered pork fat left in the pan becomes the foundation for a silky reduction built from bone broth and apple cider vinegar. That sauce is the real star — deeply savory, slightly tangy, and packed with golden garlic slices that mellow and sweeten as they cook. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Spoon the pan sauce generously over each chop and finish with a scatter of fresh rosemary if you want that extra pop of fragrance 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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