Weekly Winner: Punched Up Pork Chops

IMG_0521It’s no secret that when the carnivore in me comes rearing her hungry head, it’s very rarely steak that she’s looking for…. its a bone-in pork chop!  And while I’m incredibly happy with a simply-seasoned, perfectly-cooked, juicy chop — every once in awhile I go looking for ways to up my pork chop game (or at least provide some interesting variations).

I found just the right inspiration in the latest issue of Bon Appetit.  Grilled Pork Chops with Pineapple-Turmeric Glaze.  These were awesome!  Just the right mix of spice and sweet but not so much flavor that it covered up the taste of the pork.  Everything came together in a super flavorful, super easy dinner.  This glaze would also be great on, well, anything!  I can see it on shrimp, chicken, beef…. more pork!  This just might replace my barbecue sauce this summer.

Grilled Pork Chops with Pineapple-Turmeric Glaze

serves 4


  • Vegetable oil (for the grill)
  • ½ cup pineapple juice
  • 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


  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 ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

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