Eggless Ginger & Coconut Aminos Pork Chops

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.5

(25)

Eggless Ginger & Coconut Aminos Pork Chops

These pork chops bring serious weeknight energy with a marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, layered flavors that come together in one bowl. The coconut aminos do a lot of heavy lifting here, delivering that deep, savory-sweet backbone you'd expect from a soy-based sauce without any of the common allergen concerns. Marinating the chops for anywhere from 30 minutes to 4 hours lets all those aromatics really sink in before the real magic happens. A hard sear in coconut oil gets you that gorgeous golden crust, and finishing in a hot oven means the inside stays juicy and hits a perfect 145°F every time. The reserved marinade gets reduced into a glossy glaze while the chops rest — it thickens quickly thanks to the honey, so keep an eye on it. A scatter of fresh scallions and cilantro over the top pulls everything together with a little brightness. This is the kind of dish that looks and tastes like you put in way more effort than you actually did.

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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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