Make the marinade. In a small bowl, add the aminos, fish sauce and three-fourths of the ginger.

Place pork chops in a shallow dish and cover with marinade. Let marinate, refrigerated, for 20 minutes or up to overnight.

While pork chops marinate, rice the broccoli using the "S" blade on a food processor or a grater. Add the brocco-rice, half the oil and the sea salt to a large skillet. Cook stirring for 5 minutes. Cover and keep warm.

Meanwhile, add remaining oil to a safe nonstick skillet (cast iron preferred) over medium high heat.

Add the pork chops and cook until bottom side is golden brown, about 1 minute. Flip and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are golden brown and a thermometer inserted into the thickest part registers 135°, about 8–10 minutes.

Place pork chops on cutting board to rest. Make the sauce. Whisk together the mayonnaise and remaining grated ginger.

Plate the brocco-rice, top with pork chop and finish with ginger mayo.