Owner and Chef Maggie from Whisked Away Cooking School shares a recipe for a delightful dinner dish.


• Vegetable oil (for grill)

• 1/2 cup pineapple juice (from a can)

• 1/4 cup honey

• 1/ 4 cup unseasoned rice vinegar

• 3 tablespoons Dijon mustard

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon toasted sesame oil

• 1/2 teaspoon ground turmeric

• 4 one-inch thick pork chops

• Kosher salt


Heat grill. 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 3/4 cup, 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.

Remove from heat and brush both sides with remaining sauce. Continue to grill, basting with remaining sauce, until charred and coated with a thick layer of glaze and the internal temperature of the pork is 128F.

Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

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