Recipe courtesy of Jack McDavid

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

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  • Total: 5 hr
  • Prep: 4 hr 30 min
  • Cook: 30 min
  • Yield: 4 servings
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4 pork loin chops, 2 inches thick

2 tablespoons brown sugar

2 tablespoons coarse salt

1 teaspoon black pepper

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

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


  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.