Ingredients

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

Instructions

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 3/4 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°F, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.