With a guest staying with us for the weekend—and one who really enjoys pork—we came across this Grilled Pork Chops with Pineapple-Turmeric Glaze recipe in our latest issue of Bon Appétit magazine and thought perfecto! We knew we wanted to grill and we weren’t going to have a lot of time to fuss with dinner, so this couldn’t have fit our criteria any better.
For this recipe, don’t be afraid of getting a good char here. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor. Our dining guest can’t tolerate really spicy food like the two of us, so we held back on how much marinate we added to her chop. So when making your own, if there are some “delicate palettes” in your household, adjust accordingly.
To expedite the meal further, our friend bought a couple of different prepared potato salads and we steamed some asparagus. With a crisp Sauvignon Blanc to sip, dinner was a quick and tasty al fresco meal on which we christened our new teak patio set. The summer season is off to a great start…
This glaze would also be dynamite on shrimp, whole fish, chicken breasts, slab bacon, or beef skewers.
Grilled Pork Chops with Pineapple-Turmeric Glaze
Vegetable oil (for grill)
½ cup pineapple juice (from a can)
¼ cup honey
¼ cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
½ tsp. toasted sesame oil
½ tsp. ground turmeric
4 1″-thick bone-in pork chops
- Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate.
- Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
- Season pork with salt.
- Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes.
- Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°, 1–4 minutes more.
- Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.