Hazelnut Free Ginger & Coconut Aminos Pork Chops
These pork chops are bold, glossy, and packed with flavor — the kind of weeknight dinner that looks like you put in way more effort than you actually did. Coconut aminos bring a deep, savory-sweet base to the marinade, while fresh ginger, garlic, and a touch of turmeric layer in warmth and complexity that builds beautifully as the chops sear and roast. The two-step cooking method — a hard sear in coconut oil followed by a finish in the oven — gives you that gorgeous caramelized crust with a juicy, perfectly cooked interior every time. A reserved portion of the marinade gets reduced into a sticky glaze while the chops rest, so nothing goes to waste and every bite gets that extra hit of flavor. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients, and every component is straightforward enough that label-checking is minimal. Scallions and fresh cilantro on top are optional, but they add a bright, herby finish that really ties the whole plate together. Serve it over steamed rice or alongside roasted vegetables and you've got a complete, satisfying meal with serious restaurant energy.
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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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