Shellfish Free Ginger & Coconut Aminos Pork Chops
These pork chops hit that perfect sweet-savory note that makes a weeknight dinner feel genuinely special. The marinade leans on coconut aminos instead of traditional soy sauce, which keeps things clean and deeply flavorful without any of the shellfish-derived additives that can sneak into bottled Asian-style sauces. Fresh ginger, garlic, honey, and a touch of turmeric build a glaze that caramelizes beautifully after a quick sear and a short roast in the oven. The two-step cooking method — cast iron sear followed by an oven finish — gives you that gorgeous golden crust while keeping the interior juicy and hitting a safe 145°F all the way through. Reserving a portion of the marinade before the raw meat ever touches it means you get a proper glossy glaze at the end, no shortcuts or food safety worries. A scatter of fresh cilantro and scallions right before serving adds a bright, herby lift that ties the whole dish together. It's the kind of recipe that looks and tastes like you put in serious effort, even though the ingredient list is refreshingly straightforward.
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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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