Cinnamon Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious flavor without a trace of cinnamon — which can sneak into marinades, spice blends, and store-bought sauces more often than you'd expect. Here, the depth comes from a punchy combination of fresh grated ginger, garlic, coconut aminos, and a touch of turmeric, so every layer of flavor is intentional and completely safe. The marinade does the heavy lifting, soaking into thick, bone-in chops for anywhere from 30 minutes to a few hours before they hit a screaming-hot skillet. That hard sear builds a gorgeous golden crust, and finishing them in the oven keeps the interior juicy all the way through. The reserved marinade gets reduced into a glossy glaze that you spoon right over the rested chops — it's sticky, savory, and just a little sweet from the honey. A scatter of fresh scallions and cilantro on top makes the whole plate look like something you'd order at a restaurant. It's the kind of weeknight dinner that feels way more impressive than the effort it actually takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!