The most fascinating part of this recipe is its glaze resulting in deep and complex flavor. The meat may seem charred here but don't panic. It doesn't mean the meat is burning. Instead, it's because that sugars in the glaze are caramelizing. You can also try this glaze on other food ingredients such as shrimp, fish, chicken, or beef etc. The recipe we introduce here can bring you 4 servings in total. 



Photo by Loija Nguyen on Unsplash




Vegetable oil (for grill)

½ cup pineapple juice (from a can)

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




Set your grill at high indirect heat. It is suggested to leave 1 or 2 burners off for a gas grill, and bank coals on one side for a charcoal grill. Then lightly oil the grate.


Prepare sauce. Combine the following ingredients together and bring to a simmer in a small saucepan over medium heat and cook: pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil and turmeric. It is recommended to cook for 10-15 minutes until reduced to 3/4 cup. During cooking, you need to swirl occasionally. Let cool. Set aside half of the sauce for serving and the remaining half for basting. 


Season pork with salt and grill over direct heat for about 3 minutes per side, until browned all over. Continue to grill for about 4 minutes until charred and coated with a thick layer of glaze. During this period, you need to turn several times and bast with sauce. 


Move pork to cooler part of grill and let the internal temperature of pork be taken. Continue grilling for another 1-4 minutes over indirect heat if needed, until the temperature at the part near bone reads 130°.


Transfer pork chops to a wire rack and let it rest for 10 minutes before slicing. After that you can serve the dish with the reserved sauce alongside.



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