Walnut 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 that locks in all the juices. The pan sauce comes together in minutes, reducing into something glossy and savory that you'll want to spoon over everything on the plate. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, bold flavors from start to finish. The technique of tenting the chops while the sauce reduces means nothing dries out, and returning them to the skillet at the end ensures every bite is coated in that garlicky, herb-laced goodness. Serve with a simple side of roasted vegetables or mashed potatoes and let the pan sauce do all the talking.
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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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