Sweet and Spicy Pork Chops
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I don’t cook pork often, because it isn’t one of the cheaper cuts of meat. And, to be completely honest, I never liked it that much. My memories of pork chops tended to involve a dry hunk of meat saturated in gravy and mashed potatoes from a box–my husband had a similar experience growing up. Not the most appetizing of meals. But one thing I’ve learned since I began preparing my own meals in my mid-teens: Stuff tastes a lot better than you give it credit for. You just gotta figure out how to cook it right! The marinade for these Sweet ‘n’ Spicy Pork Chops takes care of the “dry” issue and packs way more flavor than potatoes ever did. Serve these with your favorite Asian-inspired sides (rice and steamed veggies are an easy go-to) or keep things extra simple with a big side salad, like we did!
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Sweet ‘n’ Spicy Pork Chops
Ingredients
- 4 4-6 ounce pork chops
- 4 cloves garlic minced
- 1/2 inch ginger peeled and minced
- 1/4 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 2 teaspoons sriracha omit for AIP
- 1 teaspoon sesame oil omit for AIP
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper omit for AIP
Instructions
- Combine all ingredients in a baking dish and marinate in the fridge for at least 30 minutes.
- Preheat oven to 400 degrees F. Roast 20-30 minutes or until the internal temperature registers at least 145 degrees F, flipping once halfway through.