Carrageenan Free Ginger & Coconut Aminos Pork Chops
These pork chops hit that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. Coconut aminos stand in for soy sauce here, bringing a rich, slightly sweet depth without any of the additives — including carrageenan — that can sneak into conventional sauces and marinades. Fresh ginger and garlic do the heavy lifting in the marinade, while ground turmeric and a touch of honey round everything out into something that smells incredible the moment it hits a hot pan. The technique is a simple sear-then-roast method that locks in a deep golden crust before the oven finishes the job gently, keeping the chops juicy all the way through. The reserved marinade gets cooked down into a glossy glaze that you spoon right over the rested meat — it's a small step that makes a big visual and flavor difference. A scatter of fresh scallions and cilantro on top keeps things bright and fresh. Clean ingredients, bold flavors, and zero label-reading stress at the grocery store.
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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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