Recipe courtesy of Jack McDavid
Sugar Cured Smithfield Lean Pork Chop Over Hickory with Red's Apple Baked Beans and Grilled Pineapple Slaw
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 810
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 97
- Dietary Fiber
- 14
- Sugar
- 63
- Protein
- 38
- Cholesterol
- 102
- Sodium
- 1726
- Total: 5 hr
- Prep: 4 hr 30 min
- Cook: 30 min
Ingredients
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
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: 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.