Xanthan Gum Free Rosemary-Garlic Pork Chops
Bone-in pork chops seared to a deep golden crust, then 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 rub of turmeric and ginger gives the meat a warm, subtly complex depth before it ever hits the pan, and the apple cider vinegar in the sauce adds just enough brightness to balance the richness. Every component here is completely clean and straightforward, which is great news if you're navigating a sensitivity to common thickening agents — there's no starch, no gum, and no filler of any kind holding this sauce together. Instead, the pan sauce reduces naturally into something glossy and spoonable, built entirely from the rendered pork fat, broth, and aromatics. Coconut oil helps achieve that hard sear that locks in the juices, and the sliced garlic crisped in the drippings is genuinely one of the best parts of the whole dish. Serve it straight from the skillet with a scatter of fresh rosemary and let the sauce do 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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