Black Pepper Free Ginger & Coconut Aminos Pork Chops
These pork chops prove that bold, deeply savory flavor doesn't need a single crack of black pepper to shine. The marinade leans hard on fresh ginger, garlic, and coconut aminos — a soy-free, pepper-free alternative that delivers that rich, umami-forward depth you'd expect from a much more complicated dish. A touch of honey and turmeric round everything out, giving the glaze a gorgeous color and a subtle warmth that's completely pepper-free from start to finish. The technique here is what really elevates things: a hard sear in coconut oil builds a caramelized crust, and finishing the chops in the oven keeps them juicy all the way through. That reserved marinade gets cooked down into a glossy, spoonable glaze that ties every element together beautifully. Scallions and fresh cilantro on top add a bright, herby finish that makes the whole plate feel restaurant-worthy. If you've been navigating menus and spice blends with frustration, this one is a genuinely satisfying weeknight win you'll come back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!