Rice Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious restaurant energy to a weeknight dinner, with a marinade built from coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric that layers sweet, savory, and warmly spiced flavors all at once. Coconut aminos does a lot of heavy lifting here — it delivers that deep, umami-rich backbone you'd expect from a soy-based sauce, and it's naturally free from grain-derived ingredients, so there's no hidden starch sneaking into your plate. The technique is what makes this dish special: a hard sear in coconut oil builds a gorgeous golden crust, then the oven finishes the chops gently so they stay juicy all the way through. While the meat rests, a quick reduction of the reserved marinade turns into a glossy, slightly sticky glaze that clings to every bite. Fresh scallions and cilantro on top add a bright, herby lift that cuts through the richness beautifully. It's the kind of meal that looks and tastes like you put in way more effort than you actually did.
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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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