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: 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: 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.
Recipe courtesy of Jack McDavid