Sweet and savory marinated pork chops

There is a quiet satisfaction in a recipe that asks almost nothing of you and still tastes like dinner you chose. Stir together a marinade, let the chops sit while you get on with your evening, then roast them. That is the whole thing, and a meal this simple is still a real act of care for yourself.

Pork is a source of B vitamins and zinc, a mineral involved in immune regulation and in the repair of the gut barrier. The marinade leans on garlic and ginger for its brightness, real aromatics doing what a spice blend usually does, and the honey here is a modest amount for 4 chops, more depth than sweetness.

Source the pork from an animal raised well, and let that mean something. You are using a real cut of a real animal, and a moment of gratitude before you eat is part of the meal, not separate from it. Plate it with color, sit down, and eat slowly.

Ingredients

• 4 pork chops (4 to 6 oz each)
• 4 garlic cloves, minced
• 1/2 inch ginger, minced
• 1/4 cup coconut aminos
• 2 tbsp honey
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 2 tsp sriracha (omitted for AIP - nightshade)
• 1 tsp sesame oil (omitted for AIP - seed oil)
• 1/8 tsp black pepper (omitted for AIP - seed-spice)

Method

Whisk together the garlic, ginger, coconut aminos, honey, avocado oil, and sea salt in a baking dish. Add the pork chops and turn to coat. Cover and marinate in the fridge for at least 30 minutes.

Heat the oven to 400 F. Roast the chops for 20 to 30 minutes, flipping once partway through, until the internal temperature reaches at least 145 F at the thickest point. Let them rest a few minutes before serving.

Air fryer variation

Pork chops take well to the air fryer. Marinate as above, then arrange the chops in a single layer in the basket so the air can move around them. Cook at about 380 F for roughly 12 to 15 minutes, flipping halfway, until they reach 145 F internally. Cook in batches rather than crowding the basket. The time and temperature are a sensible starting range and not yet kitchen-tested for this marinade, so check with a thermometer.

*Adapted from a-clean-plate*