Peanut Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious weeknight energy with a marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, savory, and just a little sweet. Coconut aminos do a lot of heavy lifting here, delivering that deep umami punch you'd expect from soy sauce without any of the cross-contamination concerns that come with many bottled condiments. The technique is straightforward but smart: a hot sear in coconut oil builds a gorgeous golden crust, then the oven finishes the job gently so the chops stay juicy all the way through. A reserved portion of the marinade gets cooked down into a glossy glaze while the meat rests, so every drop of that ginger-garlic flavor ends up right on the plate. Fresh scallions and cilantro scattered on top add a bright, herby finish that makes the whole dish look as good as it tastes. This is the kind of recipe that feels restaurant-worthy but comes together with pantry staples and one oven-safe skillet.
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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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