If you’re craving serious flavor, then these Umami Pork Chops are made for you! These chops are easily roasted to perfection and delicious with baby Bok Choy or Chinese Broccoli.
Marination + Roasting = MAGIC. I was never very good at math, but after running the numbers, this equation definitely checks out.
I cannot express just how delicious these pork chops are. The Tamari and fish sauce give them their savory umami taste, but the Sriracha and lime juice really ratchet up the flavor. This is a “can’t miss” dish when you want to impress dinner guests but don’t want to spend hours preparing something complicated.
Though there is a bit of prepping involved, it really isn’t too time consuming–and having a glass of wine nearby seems to help speed things along. 😉 If you’re steaming baby Bok Choy to serve with your pork chops, make sure not to start that process until the last ten minutes of the roast–otherwise they’ll over-steam and the result will be mushy. Have them rinsed ahead of time and when the pork chops have just ten minutes left in the oven, that’s when you’ll put the water on to boil. Then throw the baby Bok Choy whole into the steamer for 2 min– turn off heat and leave the cover on while you take the pork out of the oven. Serve both together.
- If you don’t tolerate Tamari, Coconut Aminos are a great option.
- As mentioned above, I recommend serving this with steamed baby Bok Choy, but Chinese Broccoli is also a great option.
- We paired this with a Sauvignon Blanc.
- The Farmer’s Market closest to us happened to have these beautiful red scallions, they really do add gorgeous color to the dish.
- We use a serrated peeler for the ginger, makes it so much easier.
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Enjoy The Recipe, Happy Cooking!
- 4 center cut boneless pork chops
For the marinade-
- 1 bunch chopped scallions (I used red scallions in this recipe)
- 1/4 cup fresh grated ginger
- 2 large or 4 small garlic cloves, sliced
- 2 tablespoons San J Gluten-Free Tamari Sauce or Coconut Aminos (*You can leave out the sauces if you are sensitive)
- 1 tablespoon Thai Kitchen Gluten-Free fish Sauce
- 1 tablespoon Lee Kum Kee Gluten-Free Sriracha sauce
- 2 tablespoons olive oil
- Zest and juice from 1 whole lime
- dash of red pepper flakes (more if you prefer spicier chops)
- freshly ground black pepper
- white wine to deglaze the pan, we used a Sauvignon Blanc here.
- *If you’d like to make the baby Bok Choy, you can find the instructions in the post above.
- Combine all marinade ingredients in a bowl, stir and pour over pork chops. Cover dish and marinate in refrigerator for 4 hours or overnight for more intense flavor.
- Pre-heat oven to 350 degrees.
- Put a large sauté pan or dutch oven over medium high heat and add a liberal amount of grapeseed oil. Using tongs, take pork chops out of the marinade and shake off most pieces of scallion, ginger and garlic. Some will stick to the pork chops and that’s ok. Set marinade aside.
- Sear pork chops for three minutes on each side. For thinner pork chops, sear for two minutes per side.
- After pork chops have browned slightly on both sides, remove from heat and place in a baking dish. Pour the remaining marinade into the still hot sauté pan or dutch oven and deglaze with dry white wine. Stir marinade with wooden spoon, scraping up anything that sticks to pan. Then pour your marinade over the pork chops and place the baking dish into the oven uncovered for 30-35 minutes. Serve and enjoy! Store leftovers in an airtight container and refrigerate.
**If you are sensitive to soy you should omit the Tamari sauce or use Coconut Aminos. Be sure to check the labels on the fish sauce, Tamari and Sriracha to make sure they are gluten free because some are not. Also, it’s not necessary to add any extra salt to this recipe. The fish sauce and Tamari have plenty of sodium.
- Category: dinner
- Method: searing, roasting
- Cuisine: Pork
Keywords: pork chops, whole30, grain-free, gluten-free, dairy-free, paleo, specific carbohydrate diet, dinner recipes, easy recipes