Citric Acid Free Ginger & Coconut Aminos Pork Chops
These pork chops hit that perfect sweet-savory note that makes a weeknight dinner feel genuinely special. Coconut aminos stand in for soy sauce here, bringing deep umami flavor without the citric acid that sneaks into so many bottled sauces and marinades — a real win when you're trying to keep your plate clean. Fresh ginger and garlic do the heavy lifting in the marinade, while ground turmeric and honey round everything out into something warm and a little complex. The technique is straightforward: a quick sear in coconut oil builds a gorgeous golden crust, then the oven finishes the job gently so the chops stay juicy all the way through. The reserved marinade gets cooked down into a glossy glaze that you spoon right over the rested meat, so every bite is coated in that sticky, gingery goodness. Apple cider vinegar adds just enough brightness to balance the honey without relying on citrus or citric acid additives. Finish with scallions and fresh cilantro if you like a little color and freshness, and dinner is done.
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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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