Island Barbecue Pork Chops

These broiled pork chops get a Caribbean twist from a glaze that mixes barbecue sauce with pineapple juice, vanilla, and allspice. It’s an unusual combination that works surprisingly well: the pineapple adds tropical sweetness, the allspice brings that warm Jamaican jerk backbone, and the vanilla rounds out the edges.

Brush the glaze on repeatedly as the chops broil. Each layer caramelizes under the heat and builds up a sticky, lacquered coating with real depth. A single brushing won’t cut it. You want at least three or four applications per side.

Thin-cut chops (about ¼ inch) are called for here, which means they cook fast under the broiler. Watch them closely because thin cuts go from juicy to dry in just a minute or two past done.

Pro Tips

• Pat the pork chops dry before broiling. Wet surfaces steam instead of searing, and the glaze slides off.
• Keep the chops 3-4 inches from the heat source. Closer than that and the sugars in the barbecue sauce burn before the meat cooks through.
• Reserve some of the glaze for serving. Once you’ve brushed raw pork with the mixture, the rest of that batch can’t be served as a dipping sauce. Mix a separate portion before you start.
• Let the chops rest for 3 minutes after broiling. Even thin chops benefit from resting.

Variations

• Grill these outdoors over medium-high heat for a smokier flavor.
• Add a splash of dark rum to the glaze for a boozier, more complex island profile.
• Use bone-in chops and increase broiling time to about 15 minutes per side for thicker cuts.