Gut Friendly Ginger & Coconut Aminos Pork Chops
These pork chops are the kind of weeknight dinner that feels far more special than the effort involved. The marinade leans on coconut aminos instead of conventional soy sauce, which keeps things gentler on the digestive system while still delivering that deep, savory backbone you want with pork. Fresh ginger, garlic, turmeric, and a touch of honey round everything out into a glaze that's bright, warming, and just a little sweet. The sear-then-roast method builds a gorgeous golden crust before the oven finishes the job, so you get juicy, properly cooked chops without any guesswork. Reducing the reserved marinade into a glossy glaze at the end is a small step that makes a big difference — it concentrates all those anti-inflammatory, gut-supportive flavors right onto the plate. A scatter of fresh scallions and cilantro adds a pop of color and freshness that pulls the whole dish together beautifully.
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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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