Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw Recipe

Name: Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix the brown sugar, salt and pepper together and rub vigorously into the pork.
2
Refrigerate 4 to 6 hours.
3
Place chops over medium hot coals for 5 minutes and turn 1/4 turn.
4
Cook for 5 minutes and then flip the chop over.
5
Cook for 5 minutes; turn 1/4 turn; cook another 5 minutes.
6
Allow the chop to rest for 5 minutes on the cool side of the grill.
7
In a cast iron pot with a lid, cook the bacon over medium heat, stirring until browned.
8
Add onion and garlic and cook until browned.
9
Add ketchup, molasses, mustard, sugar, and jalapeno and bring to a boil.
10
Add apples and baked beans and stir to combine thoroughly.
11
Cook on stove top or side grill about 1 hour covered over medium low heat.
12
Place pineapple slices over medium hot grill and brown for 3 to 5 minutes.
13
Turn over and brown second side.
14
Slice the pineapple on bias very thinly and toss in a bowl with cabbage and carrot.
15
Mix the vinegar, sour cream and salt to make a dressing and mix in with the pineapple, carrots and cabbage.
16
Place the pineapple slaw on a plate and spread it around to cover the entire plate.
17
Place the baked beans in the center of the slaw, and place the pork on top.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 pork loin chops, 2 inches thick, 2 tablespoons brown sugar, 2 tablespoons coarse salt, 1 teaspoon black pepper, and more.

Yes, Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw

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