Artificial Flavors Free Ginger & Coconut Aminos Pork Chops
These pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved — deeply savory, a little sweet, and fragrant with fresh ginger and garlic in every bite. The marinade leans on coconut aminos instead of conventional soy sauce, which means you sidestep the synthetic additives and flavor enhancers that sneak into so many bottled condiments. Every ingredient here is straightforward and real: apple cider vinegar, honey, turmeric, and a double hit of ginger (both fresh and ground) that builds a genuinely complex flavor without anything artificial doing the heavy lifting. The method is a classic sear-then-roast approach that locks in a gorgeous golden crust before finishing the chops to a juicy 145°F in the oven. While the meat rests, the reserved marinade gets reduced into a glossy glaze that you spoon right over the top — it's a small step that makes the whole plate look and taste restaurant-worthy. A scatter of fresh scallions and cilantro at the end adds brightness and color that rounds everything out beautifully.
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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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