Walnut Free Ginger & Coconut Aminos Pork Chops
These pork chops bring serious weeknight energy with a marinade built around coconut aminos, fresh ginger, garlic, honey, and a touch of turmeric — bold, layered flavors that come together in one bowl. The coconut aminos do a lot of heavy lifting here, delivering that deep, savory-sweet backbone you want without any soy or tree nut ingredients sneaking in. Marinating the chops for anywhere from 30 minutes to four hours lets all those aromatics really sink in, so every bite is punchy and fragrant all the way through. The sear-then-roast method gives you a gorgeous golden crust on the outside while keeping the inside juicy and perfectly cooked to 145°F. The real move is reserving a portion of the marinade before the raw meat ever touches it, then reducing it into a glossy glaze while the chops rest — it's a small step that makes the finished dish look and taste genuinely restaurant-worthy. A scatter of fresh cilantro and scallions over the top adds a bright, herby finish that cuts through the richness beautifully. Clean ingredients, smart technique, and zero compromise on flavor.
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!