Capsaicin Free Ginger & Coconut Aminos Pork Chops
These pork chops are proof that bold, savory flavor doesn't need any heat to make an impression. The marinade leans on coconut aminos for a deep, umami-rich base, with fresh and ground ginger layered together alongside garlic, honey, and a touch of turmeric — warm and complex without a single spicy ingredient in sight. That's genuinely hard to pull off with a pork chop recipe, where so many glazes and marinades default to chili flakes or hot sauce for their punch. Here, the sear in coconut oil builds a gorgeous golden crust, and the reserved marinade gets cooked down into a glossy glaze that clings to every bite. The finish-in-the-oven method keeps the chops juicy all the way through, and the optional scallions and cilantro add a fresh, bright note without any capsaicin concerns. It's the kind of weeknight dinner that tastes like you put in way more effort than you actually did.
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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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