Yeast Free Ginger & Coconut Aminos Pork Chops
These pork chops are bold, savory, and deeply satisfying — the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Coconut aminos stand in for traditional soy sauce, bringing that rich, umami depth without any of the fermented ingredients that can be a problem on a yeast-free eating plan. Fresh ginger, garlic, honey, and a touch of turmeric round out the marinade into something genuinely complex and aromatic. The technique here is smart: a hard 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. The reserved marinade gets cooked down into a glossy glaze that clings to every bite — just watch it closely once the honey heats up, because it moves fast. A scatter of fresh scallions and cilantro at the end adds brightness that cuts right through the richness. It's a clean, flavor-forward plate that proves skipping yeast-containing condiments doesn't mean skipping flavor.
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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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