Soy 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, and bone broth — this is the kind of weeknight dinner that feels far more impressive than the effort involved. A warm rub of turmeric and ginger gives the meat a subtle, earthy depth before it ever hits the pan, and the apple cider vinegar in the sauce adds just enough brightness to balance the richness. Coconut oil does the heavy lifting for the sear, and every other ingredient here is naturally free of soy in any form — no marinades, no bottled sauces, no hidden additives to second-guess. That's genuinely hard to find in a restaurant-style pork dish, where soy-based condiments tend to sneak into glazes and pan sauces almost by default. The technique is straightforward: sear, build the sauce in the same skillet, and let those browned bits dissolve into something glossy and deeply savory. Spooning that reduced garlic-rosemary sauce back over the chops at the end ties everything together beautifully. Serve it as-is or alongside roasted vegetables for a clean, satisfying 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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