Soy Free Honey Garlic Pork Chops
These pork chops hit that perfect sweet-savory note — golden-seared, sticky with honey and garlic, and finished in a glossy sauce that practically begs to be spooned over everything on the plate. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd normally get from soy sauce, making this a genuinely satisfying option for anyone navigating a soy-free kitchen. A touch of arrowroot starch pulls the sauce together into something silky and restaurant-worthy without any of the usual thickeners that can hide unwanted ingredients. Turmeric and ginger in the dry rub add warmth and a subtle earthiness that plays beautifully against the bright hit of apple cider vinegar in the sauce. The technique is straightforward — a hard sear to build that gorgeous crust, then a quick braise in the pan sauce to bring everything to a safe 145°F — so you're not babysitting a complicated process. Bone broth rounds out the sauce with a savory depth that makes this feel far more involved than it actually is. Scatter a little fresh parsley over the top and you've got a weeknight dinner that looks like you really tried.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the sauce
- 6 cloves garlic, thinly sliced
- 3 tbsp honey
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ cup bone broth
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan.
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