Mushroom Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious weeknight energy with a marinade built around coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, layered flavors that come together in one bowl. Coconut aminos does a lot of the heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a good soy-based sauce, completely free from any fermented or fungal ingredients that can sneak into conventional condiments. The technique is a two-step sear-and-roast that locks in a gorgeous golden crust before finishing the chops in the oven to a juicy, perfectly cooked 145°F. While the meat rests, the reserved marinade gets reduced into a glossy glaze that you spoon right over the top — it's the kind of finishing move that makes a simple dinner feel restaurant-worthy. Fresh scallions and cilantro add a bright, herby pop if you want to take it over the edge. This is the sort of recipe that proves you don't need a long ingredient list or complicated steps to land something genuinely impressive on the table.
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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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