BHA & BHT Free Ginger & Coconut Aminos Pork Chops
These seared and oven-finished pork chops deliver the kind of bold, savory-sweet flavor you'd expect from a restaurant dish, built entirely from a short list of whole, recognizable ingredients. Coconut aminos stand in for conventional soy sauce, bringing that deep umami richness without the synthetic preservatives that show up in so many bottled condiments and marinades. Fresh ginger and garlic do the heavy lifting in the marinade, while ground turmeric and a touch of honey round everything out into a glaze that's genuinely complex. The technique here is smart — the chops get a hard sear in coconut oil for that golden crust, then finish in the oven for even, controlled heat all the way through. A portion of the marinade is reserved before the raw meat ever touches it, then reduced into a glossy finishing glaze that gets spooned right over the rested chops. Scallions and fresh cilantro on top add a little brightness that makes the whole plate feel put-together without any extra effort. It's the kind of weeknight dinner that looks and tastes like you planned it for a dinner party.
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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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