Preheat the grill and set the grill rack about 15cm from the heat source.
Wrap each pork chop in 2 bacon rashers to completely cover the pork chop and secure with cocktail sticks. Place the wrapped chops onto a grill pan and grill until browned, about 5 minutes per side.
Mix together the chilli sauce, dark brown soft sugar and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker and pour the chilli sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low and cook until very tender, about 6 hours.