Brazil Nut Free Ginger & Coconut Aminos Pork Chops
These bone-in pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved. A marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric delivers a deeply savory, slightly sweet flavor that soaks into the meat beautifully over as little as 30 minutes. The technique here is smart — a hard sear in coconut oil locks in that golden crust, then a quick oven finish brings the chops to a perfect 145°F without drying them out. A reserved portion of the marinade gets cooked down into a glossy glaze that you spoon right over the rested chops at the end, so every bite is coated in that punchy, aromatic sauce. Coconut aminos do a lot of heavy lifting in this recipe, bringing a rich umami depth without any soy, and every other ingredient on the list is naturally free of tree nut concerns — no label-scanning required. Finish with sliced scallions and fresh cilantro if you have them on hand, and dinner looks like something you'd order at a restaurant.
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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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