Xanthan Gum Free Ginger & Coconut Aminos Pork Chops
These pork chops are bold, savory, and deeply fragrant — the kind of weeknight dinner that feels far more impressive than the effort involved. Coconut aminos stand in for soy sauce beautifully here, delivering that rich, umami-forward depth without any of the additives or thickeners that show up in so many bottled sauces and marinades. Fresh grated ginger, garlic, honey, and turmeric round out the marinade into something genuinely complex, and the reserved portion gets reduced into a glossy glaze that ties the whole dish together. The sear-then-roast method gives you a deep golden crust on the outside while keeping the interior juicy and perfectly cooked to 145°F. Every ingredient in this recipe is naturally free of gum-based thickeners — the glaze gets its body simply from reducing the honey and coconut aminos over heat, no stabilizers needed. A scatter of fresh scallions and cilantro at the end adds brightness and color that makes the plate look as good as it tastes. If you've been hunting for a satisfying, flavor-packed pork recipe that doesn't require label-scrutinizing every single component, this one is it.
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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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