Lupin Free Ginger & Coconut Aminos Pork Chops
These bone-in pork chops hit that perfect sweet-savory note thanks to a marinade built on coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold flavors that come together with pantry staples and zero fuss. Coconut aminos does a lot of heavy lifting here, delivering that deep, umami-rich base you'd expect from a soy-based sauce without any of the legume-derived additives that can sneak into conventional condiments. The technique is a two-step sear-and-roast that locks in a gorgeous golden crust before the oven finishes the job gently, keeping the meat juicy all the way through. While the chops rest, the reserved marinade reduces into a glossy glaze that you spoon right over the top — it's a small extra step that makes the whole dish feel restaurant-worthy. Fresh scallions and cilantro scattered over the finish add brightness and color without complicating anything. Whether you're cooking for a weeknight dinner or trying to impress someone at the table, this one delivers serious flavor with a clean, straightforward ingredient list you can feel good about.
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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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