Pregnancy Friendly Ginger & Coconut Aminos Pork Chops
These pork chops hit every craving at once — savory, a little sweet, warmly spiced, and deeply satisfying in a way that feels genuinely nourishing. The marinade leans on coconut aminos instead of soy sauce, which sidesteps one of the more common label-reading headaches, and the whole ingredient list is refreshingly straightforward. Fresh ginger and garlic bring bold, real flavor, while turmeric adds a gentle earthiness that makes the glaze feel a step above your average weeknight dinner. Cooking the pork to an internal temperature of 145°F and letting it rest before serving means you're hitting the food safety mark that matters most right now — no guesswork involved. The sear-then-roast method gives you a gorgeous golden crust without drying out the meat, and that reserved glaze, cooked separately from the raw marinade, finishes everything off with a glossy, sticky coating that's hard to resist. A scatter of fresh scallions and cilantro on top keeps it bright and fresh. It's the kind of meal that feels special enough for a weekend but is absolutely doable on a Tuesday.
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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)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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