{"id":1480,"date":"2011-09-24T10:58:19","date_gmt":"2011-09-24T18:58:19","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=1480"},"modified":"2011-09-24T10:58:19","modified_gmt":"2011-09-24T18:58:19","slug":"brine-cured-smoked-pork-loin-chops","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/brine-cured-smoked-pork-loin-chops\/","title":{"rendered":"Brine-Cured Smoked Pork Loin Chops"},"content":{"rendered":"<p style=\"font-size: small;\"><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin4.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin4.jpg?resize=512%2C688\" alt=\"\" width=\"512\" height=\"688\" \/><\/a><\/p>\n<p style=\"font-size: small;\"><span style=\"font-size: small;\">These days Pork is reared to be so lean that flavor brining is a great way to improve the flavor, texture, and moisture content.\u00a0 This can be achieved by curing the meat in a moderately salty solution for a few hours to a few days.\u00a0 <\/span>This recipe is fantastic and really makes meat juicy and subtly-spiced\/flavored.\u00a0 It acts as a marinade and a cure at the same time, producing Pork Chops a bit like a mild ham.<\/p>\n<p style=\"font-size: small;\">Brine:<\/p>\n<ul>\n<li>2 Cups of Water<\/li>\n<li>\u00bd Cup Morton Tender Quick<\/li>\n<li>1 tsp Garlic Powder<\/li>\n<li>1 tsp Onion Powder<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Mix ingredients.\u00a0 Place Pork Loin covered with the brine in the refrigerator for 36 hours.\u00a0 Remove the Pork Loin from the brine and rinse.\u00a0 At this point it&#8217;s extremely important to soak the Pork Loin in fresh water for 2 hours.\u00a0 The soaking makes the difference between a tolerable salty meal and an excellent meal.<\/p>\n<p>Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 200\u00baF using <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> wood BBQ pellets.\u00a0 <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke the Pork Loin until the Pork Loin <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> reaches 150\u00baF.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin1.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin1.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a>\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin2.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin2.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a><\/p>\n<p>Took 4 hours and 15 minutes at 200\u00baF for the IT to reach 150\u00baF.\u00a0 Allowed the Pork Loin to rest and cool before placing it in the fridge overnight.\u00a0 When Hot smoked to 150\u00ba\u00a0 the Pork Loin is fully cooked.\u00a0 Cut the Pork Loin into about \u00be inch Pork Chops.\u00a0 <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">Vacuum<\/a> sealed half the Pork Chops and put them in the freezer for a later meal.\u00a0 Grilled the other Cured <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> Smoked Pork Loin Chops for dinner.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin3.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin3.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a>\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin5.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin5.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a><\/p>\n<p>Since the Cured <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> Smoked Pork Loin Chops are fully cooked I just had to re-warm them on the grill and didn&#8217;t need to worry about cooking them.\u00a0 After all the work I decided not to season and\/or sauce the chops.\u00a0 Doing so would change the flavor.<\/p>\n<p>The Money $Shot$ &#8230; <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> Smoked Brine-Cured Pork Loin Chops, Mash Potatoes with Brown Gravy, a small Salad, and a piece of Garlic Bread &#8230; The Chops were exquisite &#8211; it&#8217;s hard to beat that mild ham flavor &#8211; makes for a nice change!! &#8230; Bon App\u00e9tit<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin6.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/CuredLoinChops09232011\/CuredLoin6.jpg?resize=512%2C384\" alt=\"\" width=\"512\" height=\"384\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These days Pork is reared to be so lean that flavor brining is a great way to improve the flavor, texture, and moisture content.\u00a0 This can be achieved by curing the meat in a moderately salty solution for a few &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/brine-cured-smoked-pork-loin-chops\/\" aria-label=\"Brine-Cured Smoked Pork Loin Chops\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1480","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Brine-Cured Smoked Pork Loin Chops - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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