Caffeine 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 soy sauce, which keeps things naturally free of any caffeine-containing ingredients while still delivering that rich, umami-forward depth you want on a good pork chop. A touch of honey and ground turmeric round out the glaze into something genuinely craveable. The sear-then-roast method builds a gorgeous caramelized crust before the oven finishes the job gently, so you get juicy, tender meat all the way through without any guesswork. Reducing the reserved marinade into a quick glaze while the chops rest is a small step that makes a big difference — it concentrates all those ginger, garlic, and apple cider vinegar notes into a sticky, glossy finish. Finish with sliced scallions and fresh cilantro if you have them, 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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