Macadamia Free Ginger & Coconut Aminos Pork Chops
These bone-in pork chops are the kind of weeknight dinner that feels way more impressive than the effort involved. A marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric does serious flavor work — savory, a little sweet, and warmly aromatic all at once. The technique is a smart one-pan move: a hard sear on the stovetop for that deep golden crust, then a finish in the oven to bring the chops to a perfect 145°F without drying them out. While the meat rests, the reserved marinade gets cooked down into a glossy glaze that you spoon right over the top — it's a small step that makes a big difference. Fresh scallions and cilantro scattered over the finished chops add a bright, herby lift that balances the richness of the pork. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, bold flavors from pantry staples 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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