Seeds Free Ginger & Coconut Aminos Pork Chops
These pork chops are deeply savory, a little sweet, and packed with warm, aromatic flavor from fresh ginger, garlic, and turmeric. Coconut aminos stand in for soy sauce beautifully here, delivering that rich, umami-forward depth without any of the seed-derived ingredients that can sneak into conventional marinades and sauces. The method is smart — a quick 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 reduced into a glossy glaze right on the stovetop, so every bite is coated in concentrated, caramelized goodness. Fresh scallions and cilantro scattered on top at the end add a bright, herby lift that balances the richness of the pork. It's the kind of weeknight dinner 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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