Cashew Free Ginger & Coconut Aminos Pork Chops
These pork chops hit that perfect sweet-savory note that makes a weeknight dinner feel genuinely special. The marinade leans on coconut aminos for deep, soy-like richness, while fresh ginger, garlic, honey, and a touch of turmeric build layers of warm, aromatic flavor that soak right into the meat. The sear-then-roast method gives you a gorgeous golden crust on the outside while keeping the inside juicy and tender — no guesswork, just results. A reserved portion of the marinade gets reduced into a glossy glaze that you spoon over the chops right before serving, so every bite is coated in that punchy, caramelized goodness. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and cashew-derived ingredients, relying entirely on pantry staples and fresh aromatics that are easy to source and verify. A scatter of scallions and fresh cilantro at the end adds brightness and color without complicating a thing. This one is weeknight-easy but impressive enough to put on the table for company.
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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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