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Standing Walrus

Jerked, Pork Loin Chops

As is my usual, I bought a whole Pork Loin that was on sale for $1.95 / pound. There's very little waste with this cut of meat, and there's very little shrinkage, so it's a great value for your dollar.

Not wanting to make 2 Pork Roasts, I decided that I would turn 1/2 of it into chops and do them on the grill. The Jamaican Jerk Seasoning along with the dark brown sugar provided exceptional flavor to these chops. And, by brining it and not cooking them too long, which would dry them out, provided a moist and tasty Pork Chop.

Of course Pork is great with apple, and I didn't skimp here either. I served these with my Apple / Apricot Chutney, and Rice, which made a wonderful meal.

Tomorrow it'll be a Pork Loin Roast, and I'll be stuffing it with Genoa Salami, and Dried Apricots. I'll probably call it Apricot Stuffed, Pork Loin Roast.

  • 4 1/2 Pounds Pork Loin, sliced 1 1/2' thick, fat removed

  • 2 Cups Water
  • 1/2 Cup Cider Vinegar
  • 1/2 Cup Maple Syrup, Grade "b", Dark Amber
  • 2 Tablespoons Coarse Kosher Salt
  • 3 Tablespoons Butt Kickin' Blacken, Jamaican Jerk

  • 1/2 Cup Dark Brown Sugar
  • 1/4 Cup Butt Kickin' Blacken, Jamaican Jerk
  • 2 Tablespoons Coarse Kosher Salt

  • Vegetable Oil, as needed

1. Remove the fat, and silver skin from the pork loin and cut into 1 1/2' chops. place these into a large plastic bag.

2. Make the Brine by combining all of the brine ingredients together, and mixing well. Pour this into the bag with the chops, and let it set in the refrigerator for at least 6 hours, but 24 hours would be best.

3. Mix the Rub in a small bowl, and set it aside.

4. Remove the chops from the brine, dry them, and place them on a rimmed platter.

Jerked, Pork Loin Chops, Seasoned, ready for the Grill, Picture
5. Drizzle with oil, and sprinkle the rub on. Flip them over, and do it again. The rub should look wet and shiny thanks to the oil.
6. Start the grill and get it going at a medium heat. The chops will be tender if they're not cooked over too high a flame.

Jerked, Pork Loin Chops, On the Grill, Picture
7. Set the chops on the grill, and put the lid on. Flip them after about 10 minutes. Then again after another 7 - 10 minutes. Total cooking time is about 20 minutes, but depends upon both the temperature of the grill, and the thickness of the chops. Cook to an internal temperature of 135 - 140 degrees as read on an instant read meat thermometer.
Ron's Note:

Be sure to test the temperature by inserting an instant read meat thermometer into the SIDE of the meat. That's the only way you'll be able to get a true reading.

8. Set them on a clean, rimmed platter, cover with aluminum foil, and let it rest for 10 - 15 minutes to let the juice redistribute themselves within the meat. The residual heat of the chops will continue to cook them, and bring their temperature up another 10 degrees to the proper temperature of 145 degrees. Anything higher than that will result in a dry Pork Loin Chop.

9. I served these with Basmati Rice, and Apple / Apricot Compote.

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Jerked, Pork Loin Chops, Picture

Jerked, Pork Loin Chops

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1. If you've got any leftovers, put them in plastic containers, then place in the refrigerator.

2. To Re-heat:

Place some Rice with a little water, and the chops in a Teflon fry pan, along with 2 tablespoons of water. Cook over medium low heat for about 12 minutes. Thsi dish will taste just as good 3 days later, as it did the first time you cooked it.

If you like this recipe, you might also like these:

Apricot Stuffed, Pork Loin Roast

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