Wheat 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 it takes. The seasoning blend of turmeric and ginger gives the crust a warm, earthy depth that pairs beautifully with the bright hit of apple cider vinegar in the finished sauce. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, satisfying cooking. Bone broth forms the base of the pan sauce, pulling up all those caramelized bits from the bottom of the skillet and turning them into something genuinely restaurant-worthy. Coconut oil handles the high-heat sear like a champ, giving the chops that deep golden crust before the heat drops and the garlic goes in. The whole process builds flavor in layers, and by the time you're spooning that glossy sauce over the chops, your kitchen is going to smell absolutely incredible. Serve these straight from the skillet and don't skip the fresh rosemary garnish — it's a small touch that makes the whole plate pop.
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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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