Celery Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious weeknight energy with a marinade built around coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, aromatic, and deeply savory without a drop of soy sauce or anything that could sneak in unwanted ingredients. The double-hit of fresh and ground ginger gives the glaze a warm, layered heat that plays beautifully against the natural richness of bone-in chops. A quick sear in coconut oil locks in that gorgeous golden crust before the oven finishes the job, so you get juicy, perfectly cooked meat every single time. The reserved marinade gets reduced into a glossy, spoonable glaze that makes the whole dish look and taste like something from a proper restaurant kitchen. Scallions and fresh cilantro scattered on top at the end add a bright, herby finish that ties everything together. This is the kind of recipe that works just as well for a casual Tuesday dinner as it does when you're trying to impress someone — and the ingredient list is clean, straightforward, and completely free of anything celery-derived, right down to the aromatics and the glaze.
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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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