It's the time of year again when many people enjoy gorgeous weekends on the grill! Fall is a great time for grilling because it doesn't get too hot or cold outside. This recipe for Grilled Pork Chops with Pineapple-Turmeric Glaze will make your mouth water and show how easy it is to cook up something delicious in about 30 minutes. The dish is flavorful but not overpowering, so serve this pork chop recipe with rice or another grain dish that goes well with mild flavors.

Grilling in the fall offers the ideal weather for being outside, and the seasonal flavors are perfect for the grill. The glaze takes about 15 minutes to combine and reduce pineapple juice, turmeric, sesame oil, honey, mustard, and red pepper flakes. The tangy vinegar and mustard balance the sweetness, and the red pepper adds just a bit of lip-smacking heat. Grill the pork chops with direct heat to caramelize the glaze and then finish over indirect heat to cook through. Serve with reserved glaze as a sauce for a delectable meal at sunset.

Serves 4

Grilled Pork Chops with Pineapple-Turmeric Glaze Ingredients

  • Vegetable oil (for the 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
  • Kosher salt

Grilled Pork Chops with Pineapple-Turmeric Glaze Directions

  1. 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.
  2. 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, occasionally swirling, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of the sauce to a small bowl and set aside for serving.
  3. Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side.
  4. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes.
  5. Move to the cooler part of the grill and check the internal temperature of the pork. If needed, continue grilling over indirect heat until an instant-read thermometer near bone registers 130°, 1–4 minutes more.
  6. Transfer pork chops to a wire rack and let rest 10 minutes before slicing.
  7. Serve with reserved sauce alongside.

Taken from

September 27, 2021 — Jason Klein