Nutmeg 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, savory-sweet flavors that come together fast. Many store-bought sauces and spice blends sneak in warm spices you may be trying to avoid, so building your own marinade from scratch here puts you fully in control of every ingredient. The double hit of fresh grated ginger and ground ginger gives the dish real depth without reaching for anything off-limits. A quick sear in coconut oil locks in that gorgeous golden crust before the oven finishes the job, keeping the chops juicy all the way through. The reserved marinade gets reduced into a glossy glaze that you spoon right over the rested chops — it's the kind of finishing move that makes a simple dinner feel restaurant-worthy. A scatter of fresh scallions and cilantro on top adds brightness and color if you want it. This one is easy enough for a Tuesday but impressive enough to put in front of company.
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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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