Artificial Food Coloring Free Ginger & Coconut Aminos Pork Chops
These pork chops are the kind of weeknight dinner that feels way 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're skipping one of the sneakiest sources of hidden dyes and additives without sacrificing any of that rich, umami depth. Honey and turmeric round out the glaze with warm, golden flavor that's completely clean and naturally derived. The technique here is a classic sear-then-roast, which builds a gorgeous caramelized crust before the oven finishes the job gently, keeping the chops juicy all the way through. That reserved marinade gets reduced into a glossy glaze while the meat rests, so nothing goes to waste and every plate looks like it came out of a restaurant kitchen. A scatter of fresh scallions and cilantro on top adds brightness and color without any artificial anything. It's the kind of recipe you'll want to keep in rotation.
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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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