Legume Free Ginger & Coconut Aminos Pork Chops
These pork chops hit every note you want from a weeknight dinner — savory, a little sweet, and deeply fragrant from fresh ginger and garlic. The marinade does the heavy lifting, layering coconut aminos, apple cider vinegar, honey, and warm spices like turmeric into something that tastes far more complex than the ingredient list suggests. Coconut aminos stand in beautifully for soy sauce here, delivering that same umami depth without any soy or legume-derived ingredients to worry about. The sear-then-roast method gives you a gorgeous caramelized crust on the outside while keeping the inside juicy and tender. A quick reduction of the reserved marinade becomes a glossy glaze that gets spooned right over the rested chops — it's the kind of finishing touch that makes a home-cooked meal feel restaurant-worthy. Scattered scallions and fresh cilantro add a bright, herby pop that ties everything together. This one is genuinely easy to pull off and impressive enough to serve to guests.
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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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