Breastfeeding Friendly Ginger & Coconut Aminos Pork Chops
These pork chops are the kind of weeknight dinner that feels far more special than the effort involved — deeply savory, warmly spiced, and finished with a glossy glaze that makes every bite shine. The marinade leans on coconut aminos instead of soy sauce, which keeps things clean and avoids the additives and excess sodium that can sneak into bottled sauces. Fresh ginger and garlic bring bold, aromatic flavor, while turmeric adds a gentle earthiness that pairs beautifully with the natural richness of bone-in pork. Honey rounds out the glaze with just enough sweetness to balance the tang of apple cider vinegar — nothing artificial, nothing unnecessary. The sear-then-roast method locks in juices and builds a gorgeous crust, so you get restaurant-quality results without any complicated technique. Scallions and fresh cilantro on top are optional but highly recommended — they add brightness and color that make the whole plate pop. It's a satisfying, protein-forward meal that comes together with wholesome, recognizable ingredients you can feel good about.
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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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