Home Recent Turmeric Pineapple Grilled Pork Chops Recipe

Turmeric Pineapple Grilled Pork Chops Recipe


pork chops in a plate

These tender and juicy grilled pork chops are glazed in a sweet combination of pineapple mixture that is full of flavor and very easy to make. Pork chops are cooked in a mixture of pineapple juice, honey, mustard, vinegar, sesame oil, red peppers flakes, and turmeric to infuse the flavors in the meat. The pineapple mixture perfectly complements the grilled pork. The result is a good depth of flavor in these grilled pork chops.

This dish is a hit at the tables and is best served with rice. It is not only a blast with flavors but also has major benefits for your body and your brain. This recipe contains a healthy ingredient of turmeric. Turmeric contains bioactive compounds with powerful medicinal properties. Its anti-inflammatory and antioxidant properties make this recipe not only delicious but also healthy. So, if you would like to try this recipe, here is how to prepare it.

Turmeric Pineapple Grilled Pork Chops


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

Recipe Preparation

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off, for a charcoal grill, put charcoals on one side); oil grate. In a small saucepan, cook over medium heat the pineapple juice, honey, mustard, vinegar, sesame oil, red pepper flakes, and turmeric, swirling occasionally for 10-15 minutes until reduced to 3/4 cup. Let cool. Transfer half of the sauce to a small bowl and set aside for serving.

Season the pork with salt. Roast over direct heat until browned all over, about 3 minutes per side. Continue grilling, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to a cooler part of the grill and take the internal temperature of the pork. If necessary, continue roasting over low heat until an instant-read thermometer inserted into the chops near the bone registers 130°, 1–4 minutes longer. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce separately.


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