Almond Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious weeknight energy with a marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, layered flavors that come together in one bowl. The coconut aminos do a lot of heavy lifting here, delivering that deep, savory-sweet depth without any soy or nut-based ingredients sneaking in. Bone-in chops get a quick sear in coconut oil until deeply golden, then finish in a hot oven so the inside stays juicy while the outside develops real crust. The reserved marinade gets reduced into a glossy glaze while the meat rests, which means every drop of flavor you built up front ends up right back on the plate. A scatter of scallions and fresh cilantro at the end keeps things bright and a little herbaceous. It's the kind of dish that looks and tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the pork
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- ½ tsp salt
For the marinade and glaze
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For searing
- 1 tbsp coconut oil
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, fresh ginger, garlic, honey, turmeric, and ground ginger until combined. Reserve 3 tablespoons of this mixture in a small saucepan and set aside for the glaze. Pour the remaining marinade into a large zip-top bag or shallow dish.
- 2
Pat the pork chops dry with paper towels and season both sides with the salt. Add the chops to the marinade, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.
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