Grilled Pork Chops with Pineapple-Turmeric Glaze

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These grilled pork chops with a vibrant pineapple-turmeric glaze offer a sophisticated balance of sweetness, acidity and gentle heat. This dairy-free main course relies on a sticky reduction of golden honey, sharp Dijon mustard and tropical pineapple juice, which caramelises beautifully over an open flame. The addition of turmeric provides an earthy depth and a striking colour that makes this dish a standout choice for any outdoor gathering.

Ideal for those seeking a gluten-free and dairy-free option, this recipe prioritises texture by using thick, bone-in chops to ensure the meat remains tender and juicy. By finishing the pork over indirect heat and allowing it to rest properly, you achieve a professional result every time. Serve these chops with a fresh green salad or charred tenderstem broccoli for a complete, wholesome meal.

Ingredients for Grilled Pork Chops with Pineapple-Turmeric Glaze

Olio vegetale (per griglia)
120ml pineapple juice (from a can)
60ml miele
60ml aceto di riso non condito
3 cucchiai di senape di Digione
1 cucchiaino di fiocchi di peperoncino rosso tritato
1/2 teaspoons toasted sesame oil
1/2 cucchiaini di curcuma in polvere
4 (1"-thick) bone-in pork chops
Sale kosher

How to make Grilled Pork Chops with Pineapple-Turmeric Glaze

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 180ml , 10–15 minutes. Let cool. Transfer half of sauce to a 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 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 54°C, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.