Grilled Pork Chops with Pineapple-Turmeric Glaze
Bone-in pork chops grilled and basted with a tangy pineapple, honey and turmeric glaze until charred and lacquered.
ā±ļø Prep: 15 minš³ Cook: 15 min
Nutritionper 100 gāŗ
193
Calories
19g
Protein
9g
Carbs
9g
Fat
Ingredients
| ā | vegetable oil (for grill) | |
| 1/2 cup | 120 ml | pineapple juice (canned) |
| 1/4 cup | 60 ml | honey |
| 1/4 cup | 60 ml | unseasoned rice vinegar |
| 3 Tbsp | 45 ml | Dijon mustard |
| 1 tsp | 5 ml | crushed red pepper flakes |
| 1/2 tsp | 2.5 ml | toasted sesame oil |
| 1/2 tsp | 2.5 ml | ground turmeric |
| 4 | bone-in pork chops, 1" thick | |
| ā | kosher salt |
Instructions
- Prepare a grill for high indirect heat (leave one or two gas burners off, or bank charcoal to one side); oil the grate.
- Simmer pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil and turmeric in a small saucepan over medium heat, swirling, until reduced to Ā¾ cup, 10ā15 minutes. Cool; set aside half for serving.
- Season pork with salt. Grill over direct heat until browned, about 3 minutes per side.
- Continue grilling, turning and basting with the remaining sauce, until charred and glazed, about 4 minutes. Move to the cooler side and finish over indirect heat until an instant-read thermometer near the bone reads 130Ā°F/54Ā°C, 1ā4 minutes more.
- Rest on a wire rack 10 minutes before slicing. Serve with the reserved sauce.