Shellfish Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust and finished in a fragrant pan sauce of garlic, rosemary, bone broth, and apple cider vinegar — this is the kind of weeknight dinner that feels far more impressive than the effort involved. A rub of turmeric and ginger gives the meat a warm, subtly earthy depth before it ever hits the pan, and the coconut oil helps build that gorgeous sear you want on a thick chop. The real magic happens after the chops rest: thinly sliced garlic blooms in the rendered fat alongside fresh rosemary sprigs, filling the kitchen with an aroma that's almost unfair. Deglazing with bone broth and a splash of vinegar lifts every bit of caramelized goodness from the pan into a silky, reduced sauce that gets spooned right back over the meat. Every single ingredient here is naturally free from shellfish and shellfish derivatives, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. Serve these straight from the skillet with the sauce pooled underneath and a scatter of fresh rosemary on top for a plate that looks like it came out of a proper restaurant kitchen.
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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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