Gelatin Free Ginger & Coconut Aminos Pork Chops
These pan-seared, oven-finished pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade layers coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric into something deeply savory with a warm, aromatic edge — and then a portion of it gets reduced into a glossy glaze that goes right over the finished chops. Many store-bought sauces and glazes sneak in gelatin or gelatin-derived thickeners, but here the glaze gets its body naturally as the honey and coconut aminos reduce down in the pan. The technique is straightforward: marinate, sear hard for that golden crust, finish in the oven, and let the chops rest while the glaze comes together. Bone-in chops stay juicy through the whole process, and that five-minute rest before glazing makes a real difference. A scatter of fresh scallions and cilantro at the end keeps everything bright and a little herbaceous. It's a clean, confident recipe that delivers serious flavor without any of the ingredient guesswork.
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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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