Pineapple Bacon Tabasco Pork Chops

Directions

1. Preheat the grill to 350F, indirect heat (you will be adjusting to direct heat later)
2. Slice boneless loin into 4 equal pieces to create pork chops
3. Season both sides of the pork chops with Big Poppa Smokers Sweet Money Championship Rub
4. Place the pork chops on the indirect side of the grill
5. Check internal temperature after 10 minutes and flip at an internal temperature of 100F – cook the other side for another 10 minutes
6. While the pork chops are cooking, prepare your pineapple bacon hash
7. Preheat skillet
8. Dice bacon and onion into small pieces, set aside into separate bowls
9. Drain the Dole Pineapple Chunks and place into a bowl, set 1/3 cup of the juice aside for later use
10. Add bacon pieces to skillet and fry until crispy, set aside to drain on paper towels
11. Pour the majority of the bacon grease out of the skillet, then add pineapple chunks and onion back into the skillet – add a pat of salted butter and season lightly with Sweet Money Championship Rub – cook until caramelized
12. When caramelized, add the bacon back into the pan, along with 1/3 cup of reserved pineapple juice
13. Drizzle Granny’s BBQ Sauce over the hash, cook to reduce liquids
14. Remove the hash from the skillet and add Tabasco Original Red to taste, set aside
15. Check internal temperature on the pork chops, remove at an internal temperature of 130F and set aside
16. Increase the heat on your grill for direct fire cooking
17. Once direct heat is ready, sear the pork chops on both sides until there are grill marks and reach an internal temperature of 145F
18. Remove pork chops from grill, let rest for a few minutes
19. Top pork chops with pineapple hash and serve