Recipe of the Month
Standing Walrus

Grilled Pork Loin Chops

I usually buy a whole Pork Loin either on sale, which is usually $1.69 - $1.99 per pound, or at Sam's Club, this time at $1.83 / pound. I'll use this piece of meat for Grilled Pork Chops, as in this recipe, or, as a Roasted Pork Loin cooked either in the oven or on the grill. It's a lean piece of meat, so brining or marinating it is a good idea. It's versatile because you can do a lot of things with it. From Fajitas to Bacon Wrapped Pork Loin Chops, or a Pork Loin Roast cooked on the grill or in the oven. This time, I cut it in half, then used the small end for the chops, and saved the larger end for a Pork Loin Roast.

This is an inexpensive lean meat that goes well with any sauce or flavorings you might want to pair it with.

Most people think about pork chops as being real thin and dry. This recipe uses a loin pork chop (without the bone) and turns out real moist and tender. There are a few reasons for this; First, the meat is thick, Second, it's cooked over a low flame, and Third, you only cook the meat to 140 - 145 degrees. It will come up 8 - 10 degrees while it's resting. This is a great method for cooking pork chops.

Serve with any type of barbecue sauce, from savory to sweet and fruity. Or, serve with applesauce or a fruit chutney.

  • 1/2 Whole Pork Loin
  • Vegetable Oil, for coating the meat
  • Butt Kickin' Blacken, Original Recipe, as needed
  • Coarsley Ground Black Pepper, as needed
  • Kosher Salt, as needed

Raw Meat Picture
1. If you've purchased the whole pork loin, you should cut it in half, and use the smaller end for the chops. The larger end flattens out, and doesn't have the nice round shape that we all expect to see in a chop.
Trimmed Pork Loin, Picture
2. Trim the fat along with the silver skin off the meat. You'll find that the silver skin will go under the darker meat, but don't worry about that little bit.
Slicing the Pork Chops Picture
3. Slice the meat into 1 1/4" - 1 1/2" pieces. Use a long, sharp knife, and draw it through the meat in one long stroke. This will give a nice clean cut, as opposed to sawing it, which won't look as nice.
Tying the Meat with Butcher's Twine Picture
4. Tie the meat with butcher's twine, to help make and keep the chops nice and round.
Spiced and Tied Pork Chops Picture
5. Coat with oil, then lightly dust with the Kosher salt, Butt Kickin' Blacken, and black pepper. Flip them over and do the other side as well.
Grilling Pork Chops Picture
6. Place them on a low temperature grill, and cook, covered, until the meat registers 140 - 145 on an instant read meat thermometer. Take it's temperature by inserting the thermometer into the side of the meat, rather than through the top. it will be easier to get the sensor into the center or the meat.
Platter of Grilled Pork Chops Picture
7. Serve either homestyle on a platter, or as I normally do, already plated with the sides.

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Grilled Pork Loin Chops Picture

Grilled Pork Loin Chops

Don't forget to "Spice up your Rack" with Butt Kickin' Blacken, a great seasoning blend.

Steak Salad Picture


Smoked Pork Loin , Picture

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

2. Re-Heating these seasoned pork chops:

Place in a Teflon fry pan, along with 2 tablespoons of water. Cook over medium low heat for about 12 minutes.

This dish will taste just as good 3 days later, as it did the first time you cooked it.

If you happn to have some leftover rice, it'll re-heat at the same time.

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

Smoked, Grilled CHicken Picture
Butt Kickin' Smoked Grilled Chicken

Butt Kickin', Smoked Ribs Picture
Butt Kickin' Smoked Ribs

Orange Jerked, Pork Tenderloin Picture
Orange Jerked, Pork Tenderloin