Grilled Pork Chops with Pineapple Turmeric GlazeCourse: DinnerCuisine: AmericanDifficulty: Easy
This recipe is great. I had bought some thick cut, bone in chops and this glaze came across my radar and it was so good. My family loved it. It is well balanced, not sweet, but just just well flavored. It worked really well with the thick chops and the flavor wasn’t over powering. I served these with some sweet, Italian peppers from the farmer’s market as well as fluffy couscous. It was a hit. Everyone wanted the recipe for the glaze. It would work with pork tenderloin or bone in, chicken breasts. It would also pair nicely with duck breasts or legs.
*I bought a small Dole can of sliced pineapple in pineapple juice and removed all the liquid as well as pulverized some of the pineapple to give a little texture to the glaze.
1/2 pineapple juice (from a can)*
1/4 cup honey
1/4 cup unseasoned rice vinegar
3 Tablespoons Dijon mustard
1 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground turmeric
4 Bone in 1 inch thick pork chops
- Prepare grill for high indirect heat.Oil grate with vegetable oil or avocado oil. Bring pineapple juice and next 6 ingredients to a simmer in a saucepan over medium heat and cook until reduced 3/4 cup, about 10-15 minutes. Let cool. Transfer half of sauce to 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 continually baste the chops until charred and coated with sauce about 4 minutes. Move to cooler part of grill and take internal temp near the bone of each chop. If needed, continue to grill over indirect heat until meat near bone registers 130 degrees, 1-4 minutes more. Transfer pork chops to wire rack and allow to rest 10 minutes before slicing.