Seeds 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 far more impressive than the effort involved. The seasoning blend of turmeric and ginger gives each chop a warm, subtly complex crust before it even hits the skillet, and the coconut oil sear locks in that deep, caramelized color beautifully. What makes this recipe so easy to trust is how straightforward the ingredient list is — every single component is a whole food with no hidden fillers, and there's not a seed in sight. Apple cider vinegar lifts the pan sauce with just enough brightness to balance the richness of the bone broth, while the toasted garlic slices add a savory depth that makes the whole dish feel restaurant-worthy. Hitting 145°F on the thermometer means you get a perfectly cooked chop every time — juicy through the center, never dry. A scatter of fresh rosemary over the top right before serving ties everything together and makes the plate look as good as it smells.
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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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