3 boneless, skinless pork chops 6 pieces of bacon 1 T dijon mustard 1/2 T red chili paste (or red chili flakes work, too) 1 20 oz. can pineapple (or one pineapple cut up, if you're one of those ambitious people who cuts up their own pineapple.)
Wrap the bacon around the pork chops, and secure with toothpicks.
Put in an oven safe dish and broil for 15-20 minutes, just until the edges of the bacon get a little bit crispy.
While your bacon wrapped masterpieces are broiling away, mix together the mustard and red chili paste together. I normally try my sauces, and I did try this one... but it certainly isn't for the faint of heart. It's got some kick!
Once the bacon wrapped pork chops have just started to crisp, transfer them to your CrockPot.
Spread the mustard and chili sauce over the bacon wrapped pork chops evenly.
Drain the pineapple juice from the can of pineapples, then dump those on top of the pork chops.
Cook on low for 4-5 hours, or until the pork chops are cooked to your liking.