Pineapple Bacon Tabasco Pork Chops
Big Poppa’s Pineapple Bacon Tabasco Pork Chops are a bold fusion of sweet, smoky, and spicy flavors that will take your dinner to the next level. Juicy, tender pork chops are grilled or seared to perfection, then topped with caramelized pineapple and crispy bacon. A drizzle of Tabasco glaze adds the perfect kick of heat, creating a dish that’s as balanced as it is flavorful. Ideal for BBQs, weeknight meals, or entertaining guests, these pork chops pair beautifully with grilled vegetables, rice, or a fresh salad. Easy to make and packed with vibrant flavors, this recipe is sure to be a hit!
Tabasco Pineapple & Bacon Pork Chop
Big Poppa
4
40-45 minutes
45 minutes
American
Main Dish
A juicy pineapple and savory bacon hash laid over a tender pork chop that’s sure to be a hit at dinner
Pineapple has shown us how well it pairs with pork from time and time again. Big Poppa reminds us of the delicious combination in his Pineapple Bacon Tabasco Pork Chop recipe.
The sweet and savory flavors of the Big Poppa’s caramelized pineapple bacon hash create an irresistibly delicious topping on pork chops. Throw in a side of rice and you have tonight’s dinner.
Ingredients
- 1/2 Smithfield Boneless Loin
2-3 tablespoons Big Poppa Smokers Sweet Money Championship Rub
- INGREDIENTS FOR PINEAPPLE BACON HASH
- 2 cans 20oz Dole Pineapple Chunks in juice
- 1lb Smithfield Bacon
- 1/2 Sweet white onion
- 1 pat salted butter
3-4 tablespoons Granny’s BBQ Sauce
- 1 tablespoons Tabasco Original Red
Directions
- Preheat the grill to 350F, indirect heat (you will be adjusting to direct heat later)
- Slice boneless loin into 4 equal pieces to create pork chops
- Season both sides of the pork chops with Big Poppa Smokers Sweet Money Championship Rub
- Place the pork chops on the indirect side of the grill
- Check internal temperature after 10 minutes and flip at an internal temperature of 100F – cook the other side for another 10 minutes
- While the pork chops are cooking, prepare your pineapple bacon hash
- Preheat skillet
- Dice bacon and onion into small pieces, set aside into separate bowls
- Drain the Dole Pineapple Chunks and place into a bowl, set 1/3 cup of the juice aside for later use
- Add bacon pieces to skillet and fry until crispy, set aside to drain on paper towels
- 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
- When caramelized, add the bacon back into the pan, along with 1/3 cup of reserved pineapple juice
- Drizzle Granny’s BBQ Sauce over the hash, cook to reduce liquids
- Remove the hash from the skillet and add Tabasco Original Red to taste, set aside
- Check internal temperature on the pork chops, remove at an internal temperature of 130F and set aside
- Increase the heat on your grill for direct fire cooking
- Once direct heat is ready, sear the pork chops on both sides until there are grill marks and reach an internal temperature of 145F
- Remove pork chops from grill, let rest for a few minutes
- Top pork chops with pineapple hash and serve
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