Skip to main content
Epicurious
Bon Appétit

Grilled Pork Chops with Pineapple-Turmeric Glaze

By Chris Morocco

4.8

(6)

Photo of Grilled Pork Chops with PineappleTurmeric Glaze on a platter.
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

For this grilled pork chop recipe, don’t be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.

Recipe information

  • Yield

    4 servings

Ingredients

Vegetable oil (for grill)
1/2 cup pineapple juice (from a can)
1/4 cup honey
1/4 cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
1/2 tsp. ground turmeric
4 (1"-thick) bone-in pork chops
Kosher salt

Preparation

  1. Step 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. 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 3/4 cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

    Step 2

    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°F, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

TagsPork ChopPorkMeatPineappleFruitTurmericHerbs & SpicesMainDinnerDairy FreeGluten Free5 Ingredients or FewerGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.