First the Pork Chop (4) go into a quick 30 minute Hawaiian Marinade (12 fluid ounce) to get the sweet and sour flavor going on the outside. Place the chops in a large ziplock bag, pour the marinade over the top, and work the chops around to cover. Store the chops in the refrigerator for 30 minutes.
While the marinade is working put the salsa together. Combine Pineapple (1/2), Red Onion (1/2), Red Chili Pepper (1/2), Garlic (1 clove), Fresh Cilantro (1/4 cup), Serrano Chili (1), Lime (2), and Killer Hogs The A.P. Rub (to taste) in a bowl and refrigerate.
After 30 minutes remove the pork chops from the marinade and drain off any excess liquid. Place the chops on a flat surface and season the outside with Killer Hogs The A.P. Rub (to taste).
Let the chops hang out on the cutting board for a few minutes while you fire up the grill. You can use any direct grill here just hold the temperature steady at 400 degrees F (200 degrees C).
The cooking process is pretty straight forward. At 400 degrees F (200 degrees C) the chops need about 8-10 minutes to cook to medium. Grill them for 2 minutes then twist the chop ¼ turn. Time another 2 minutes and flip the chops over to the opposite side. Repeat the same process and check the internal temperature. Once they reach 135 degrees F (57 degrees C) internal before taking them off the grill.
As soon as the internal temp reaches 135 degrees F (57 degrees C) internal take the chops off and loosely cover with a piece of aluminum foil.
While they’re resting it’s time to grill the Pineapple Rings (1). Sprinkle each side with a little Brown Sugar (1/4 cup) and place on the grill. It only takes about 1 ½ minutes per side
Once the pineapple is grilled you’re ready to eat. Top each chop with a pineapple ring and garnish with a big spoon of the salsa.