If you shop at a Costco outlet you’ve probably seen what they call “Boneless Pork Top Loin Chops”. Over the years I’ve done many things with them but this was my first experience at Injecting the Loin Chops. Chose to inject them with Apple Juice and kept the seasoning simple by using Garlic Salt and Pepper. Plastic wrapped the chops and and into the fridge for 6 hours.
While the Loin Chops are finishing their 6 hour rest in the fridge I cubed some taters, coated them with Annie’s Roasted Garlic EVOO, Fagundes Seasoning, and a Tbsp of Crushed Garlic. Coated a 9×13 pan with EVOO. Preheated the MAK 2 Star General Wood Pellet Smoker-Grill with Hickory wood BBQ pellets to 400°F. Inserted the potatoes for 45 minutes flipping them every 15 minutes.
After 45 minutes at 400°F I turned the MAK 2 down to 325° and inserted the Pork Loin Chops.
Took about 45 minutes for the Chops to reach an Internal Temperature of 160°F. This allowed the Roasted Potatoes to finished cooking at the lower temperature.
The Money $Shot$ … An Apple Juice Injected Pork Loin Chop, roasted potatoes, and a side of corn … The chops turned out exceptionally moist and flavorful. Injecting thick Pork Chops definitely enhances the outcome and will delight your guests.