Ingredients

• 4 pork loin chops, 2 inches thick
• 2 tablespoons brown sugar
• 2 tablespoons coarse salt
• 1 teaspoon black pepper
• 6 ounces slab bacon, rind removed and cut into 1/2-inch dice
• 1 cup onion, 1/2-inch diced
• 2 teaspoons garlic, minced
• 1/4 cup ketchup
• 2 tablespoons molasses
• 2 tablespoons French's mustard
• 1 tablespoon brown sugar
• 1 jalapeno, minced
• 2 Granny Smith apples, cored and 1-inch chopped
• 1 can Buschs baked beans, drained and rinsed
• Salt and pepper
• 1 golden ripe pineapple, peeled and sliced lengthwise into 3 equal parts
• 2 cups red cabbage, thinly sliced
• 1 carrot, peeled and coarsely grated
• 1 teaspoon cider vinegar
• 1 teaspoon sour cream
• Salt, to taste

Instructions

1. Mix the brown sugar, salt and pepper together and rub vigorously into the pork. Refrigerate 4 to 6 hours. Place chops over medium hot coals for 5 minutes and turn 1/4 turn. Cook for 5 minutes and then flip the chop over. Cook for 5 minutes; turn 1/4 turn; cook another 5 minutes. Allow the chop to rest for 5 minutes on the cool side of the grill.
2. Red's Apple Baked Beans: In a cast iron pot with a lid, cook the bacon over medium heat, stirring until browned. Add onion and garlic and cook until browned. Add ketchup, molasses, mustard, sugar, and jalapeno and bring to a boil. Add apples and baked beans and stir to combine thoroughly. Cook on stove top or side grill about 1 hour covered over medium low heat.
3. Grilled Pineapple Slaw: Place pineapple slices over medium hot grill and brown for 3 to 5 minutes. Turn over and brown second side. Slice the pineapple on bias very thinly and toss in a bowl with cabbage and carrot. Mix the vinegar, sour cream and salt to make a dressing and mix in with the pineapple, carrots and cabbage. Place the pineapple slaw on a plate and spread it around to cover the entire plate. Place the baked beans in the center of the slaw, and place the pork on top.