Gluten Free Ginger & Coconut Aminos Pork Chops
These pork chops are the kind of weeknight dinner that feels far more impressive than the effort involved — deeply savory, a little sweet, and fragrant with fresh ginger and garlic. The star of the marinade is coconut aminos, a naturally gluten-free swap for soy sauce that delivers that rich, umami depth without any wheat-based ingredients to worry about. Every other component — apple cider vinegar, honey, turmeric, coconut oil — is clean and straightforward, so there's no label-squinting required. The technique is simple but smart: a hard sear in a hot skillet builds a gorgeous golden crust, then the oven finishes the job gently so the chops stay juicy all the way through. A reserved portion of the marinade gets cooked down into a glossy glaze that ties everything together in the last few minutes. Finished with fresh scallions and cilantro, the whole plate looks like something you'd order at a restaurant. If you've been stuck in a rotation of bland, safe dinners, this one is a serious upgrade.
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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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