Seed Oil Free Ginger & Coconut Aminos Pork Chops
These pork chops hit every note you want from a weeknight dinner — savory, a little sweet, with a warm kick of fresh ginger and garlic running through every bite. The marinade leans on coconut aminos instead of conventional soy sauce, which means you get that deep, umami-rich flavor without any of the refined seed oils that sneak into so many bottled sauces and condiments. Coconut oil handles the searing, giving the chops a gorgeous, caramelized crust before they finish in the oven to a perfectly juicy 145°F. The reserved marinade gets reduced into a glossy glaze with honey and turmeric — it only takes a few minutes on the stovetop and makes the whole dish look and taste far more impressive than the effort involved. A scatter of fresh scallions and cilantro at the end adds brightness that cuts right through the richness of the pork. This is the kind of clean, intentional cooking that proves you don't have to sacrifice bold flavor to avoid industrially processed oils.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!