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Pork Loin Chops

 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Pork Loin Chops  Reply with quote

I’ve never cooked PORK LOIN CHOPS on my Lang, mainly because most are too thin and it’s not worth the effort to set up the Lang for a short cook. Another BBQ site suggested using thicker cuts of meat. I had my butcher cut 3 center cut pork loin chops about 1” thick (2 fingers).

I trimmed the perimeter fat, which won't penetrate the meat, and also trimmed the thin layer of silver skin under the fat. If I didn't remove the silver skin it will shrink during the cook and cause the meat to “cup”. If I didn't want to remove the fat/silver skin I could have cut slits through the fat/silver skin down to the meat.

Pork is a very lean meat and easy to overcook so a digital thermometer is a must for me. I could have injected or marinated but decided to brine using 64oz apple juice, brown sugar, kosher salt and Grill Mates Pork Rub. I heated the 32oz of apple juice and then added the rest of the ingredients, including the rest of the apple juice. When it cooled, I poured the brine into a ZipLock bag, added the chops and refrigerated for 3 hours.

I was looking for 140* internal and flipped the meat at 130* internal. I started the cook at 4:00PM and my cooker temperature averaged 265*. Windy and cold conditions were a problem during this cook but by 5:15PM,1 piece was at 140* so I had to let the other 2 cook a few minutes longer. The Thermopen, or other digital devise, is very important when cooking different size pieces of meat.

Anyway, the thick chops came out great and I’m going to cook them again.    






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Post Posted: Sun Feb 01, 2015 6:29 pm 
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ckreidler





Joined: 29 Dec 2012
Posts: 26


Location: San Jose, California

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Another thing you might try is getting a whole boneless pork loin and then you can cut them yourself any thickness you would like.  The other advantage to this is then you don't have to trim the fat and silver,  because the bone is a big contributor to the cupping you speak of.  And leaving the fat on even if you trim it after cooking will contribute some to the flavor.  Smart and Final ( I think they are in Tucson) usually carry boneless loins all the time at a fairly decent price.  Just make sure that they are the ones with no solutions  or anything add because that will make anything you do real salty, make sure there are no ingredients added, all natural.
Post Posted: Tue Feb 03, 2015 10:47 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

ckreidler wrote:
Another thing you might try is getting a whole boneless pork loin and then you can cut them yourself any thickness you would like.  The other advantage to this is then you don't have to trim the fat and silver,  because the bone is a big contributor to the cupping you speak of.  And leaving the fat on even if you trim it after cooking will contribute some to the flavor.  Smart and Final ( I think they are in Tucson) usually carry boneless loins all the time at a fairly decent price.  Just make sure that they are the ones with no solutions  or anything add because that will make anything you do real salty, make sure there are no ingredients added, all natural.


Thank you for the suggestion. I checked today and both our local supermarkets (Fry's & Basha's) carry that product.

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Post Posted: Wed Feb 04, 2015 6:20 pm 
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ckreidler





Joined: 29 Dec 2012
Posts: 26


Location: San Jose, California

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I meant to mention, also, that this is the same cut that you used.  Just the bones have been removed.  They are what make up the baby backs when removed as a unit.

Post Posted: Wed Feb 04, 2015 6:28 pm 
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