Citrus Free Ginger & Coconut Aminos Pork Chops
These pork chops are deeply savory, a little sweet, and packed with warm, aromatic flavor from fresh ginger, garlic, and turmeric — the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade is built around coconut aminos and apple cider vinegar, so there's no orange juice, lemon, or lime anywhere in sight, making this a genuinely safe option for anyone navigating a citrus-free lifestyle without sacrificing bold, complex taste. A quick sear in coconut oil builds a gorgeous golden crust before the chops finish in the oven, locking in juiciness and giving you that steakhouse-style result at home. The real magic is the reserved marinade that gets reduced into a glossy glaze while the meat rests — it concentrates all those ginger and honey notes into something you'll want to drizzle over everything. Finished with fresh scallions and cilantro, the dish looks as good as it tastes. Bone-in chops are the move here because they stay moist through the roasting process, and the 145°F finish means you get a blush of pink at the center that's perfectly safe and incredibly tender.
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!