Ingredients
- 4 pork loin chops, 2 inches thick
- 2 tablespoons brown sugar
- 2 tablespoons coarse salt
- 1 teaspoon black pepper
Directions
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.
Red's Apple Baked Beans:
- 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
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.
Grilled Pineapple Slaw:
- 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
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.
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