Turkey Free Rosemary-Garlic Pork Chops
Thick, bone-in pork chops seared to a deep golden crust and finished in a fragrant pan sauce — this is the kind of weeknight dinner that feels like it took way more effort than it did. A simple rub of sea salt, turmeric, and ginger gives the meat a warm, subtly spiced depth before it ever hits the pan, and the coconut oil helps build that irresistible crust. Once the chops rest, thinly sliced garlic and fresh rosemary bloom in the rendered fat, filling your kitchen with an aroma that's genuinely hard to resist. Bone broth and a splash of apple cider vinegar deglaze the pan, pulling up every bit of caramelized goodness and reducing into a glossy, savory sauce that ties the whole dish together. For anyone navigating a poultry-free table, pork chops are a naturally satisfying centerpiece — hearty, protein-rich, and completely at home in bold, aromatic preparations like this one. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's hiding in a marinade or pre-seasoned blend. Spoon that pan sauce generously over the top, scatter on a little fresh rosemary, and dinner is done.
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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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