Lactose Free Ginger & Coconut Aminos Pork Chops
These pork chops are bold, savory, and deeply satisfying — the kind of weeknight dinner that feels far more impressive than the effort involved. Coconut aminos bring a rich, umami-forward depth that works beautifully as both a marinade and a reduced glaze, while fresh ginger, garlic, and a touch of honey round everything out with warmth and just a hint of sweetness. The sear-then-roast method locks in a gorgeous caramelized crust before the oven finishes the job gently, keeping the meat juicy all the way through. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. The reserved marinade gets cooked down into a glossy, sticky glaze that clings to each chop and makes the whole plate look like something out of a restaurant kitchen. A scatter of fresh cilantro and scallions at the end adds a bright, herby lift that cuts through the richness perfectly. This one is absolutely worth adding to your regular rotation.
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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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