Pork Chops and Loin

10.1.4 Pork chops and pork loins

[I've toughened up many a pork chop over the past year. Can anyone tell me how to slow smoke cook pork chops?]

Ed Pawlowski--

Pork chops are lean and that makes them touchy. A little too much heat and they are tough. I use chops at least 3/4" thick, an inch or a little more is even better. Keep an eye on them and take them off as soon as the internal temperature is high enough for them to be cooked. I go no more than about 155 to 160F.

Harry Jiles--

Thicker is definitely better for pork chops, especially loin chops. Ed is 100% correct about not over-cooking them. Pork chops are not forgiving about cooking a little longer than necessary. If you do as Ed says and monitor them closely as they approach getting done and take them off as soon as they are done you should get some great chops. Another trick you can try is to place them on a rack over a pan of water or other liquid. A broiler pan will work well for this. They will not take on as much smoke, but it will help keep them from drying out.

Kurt Lucas--

A simple but very tasty way to do pork chops is to get 3/4" thick chops and marinate them in olive oil, lots of sliced garlic and fresh thyme sprigs. Let them marinate for 24 to 48 hours. Remove from olive oil and wipe off the oil, thyme sprigs and garlic. Smoke at about 250-275F until just done (160F internal temperature). Once you try this you'll never want to do it any other way. I promise.

[How do I smoke a pork loin without making it dry?]

Bill Wight--

Give the pork loin a good dry rub for pork and add a good amount of paprika for a nice color. Wrap it in clear plastic and let it sit overnight in the refrigerator. Give the roast another sprinkling of the rub. Smoke it at 240-250F for about 3-4 hours. Use hickory, pecan or other strong-flavored wood for the smoke because the meat will not be in the smoker long. I use a Polder digital thermometer and take the meat off when it reaches 150F internal temperature. Let the meat sit on the counter for about 10 minutes before slicing and it will continue to cook to about 155F. At a temperature above 160F you've got yourself some dry pork.

Jeff Lippsit--

Honey, Mustard and Rosemary Pork Marinade

Amount	Measure	Ingredient	Preparation Method
3/4	cup	beer
1/2	cup	Dijon mustard
6	tablespoons	honey
1/4	cup	olive oil
2	tablespoons	rosemary, fresh	chopped
2	tablespoons	garlic	chopped
2	pounds	pork loin

Whisk marinade ingredients and pour into a plastic freezer bag with the pork. Let sit overnight in the refrigerator.

Smoke the meat anyway you like it best. Take it out of the smoker at an internal temperature of no more than 150F. Let the meat stand for 15 minutes.

Heat the remaining marinade to a slow boil to thicken. Season with salt and pepper if desired. I cracked some pepper in it. Pour on the meat.

[Any good recipes for grilled pork chops?]

Danny Gaulden--

I saw the Grillin' and Chillin' show and decided to try this recipe. It came out very tasty.

Grilled Pork Chops Adobo With Spicy Apple Chutney

Amount	Measure	Ingredient	Preparation Method
3	cups	adobo marinade
3	cups	spicy apple chutney
8		loin pork chops,	cut 1-inch thick

The day before serving, pour the marinade over the pork chops, cover and refrigerate overnight. When ready to cook the pork chops, prepare a wood or charcoal fire and allow it to burn down to embers. Remove the chops from the marinade and reserve the marinade. Grill the chops for 5 minutes on each side, brushing with the marinade, until brown. Remove the chops to a serving platter. Serve immediately, topped with chutney to taste. Do not overcook!

Adobo Marinade

Amount	Measure	Ingredient	Preparation Method
2	cups	canned tomatoes	drained
3	tablespoons	Ancho chile powder
3	tablespoons	New Mexico chile powder*
1	can	chipotle chiles, canned	seeded and diced
1	tablespoon	honey
1	tablespoon	dark brown sugar
3	tablespoons	red wine vinegar
1	teaspoon	cayenne pepper powder
1/4	cup	garlic	chopped
1/4	cup	olive oil

Puree the marinade ingredients in a food processor. Yield: 3 cups

* Editor -- The original recipe called for 3 tablespoons of Ancho chile powder and 3 tablespoons of Pascilla chile powder. There is some confusion in the world of chiles regarding the Ancho chile. Chileheads recognize the Ancho chile as the dried form of the red Pascilla chile. So following the original recipe would be just doubling the Ancho chile powder. New Mexico chile powder will give this recipe a nice blend of chile flavors. Adjust amounts of chile powder to suit your heat-level tolerance.

Spicy Apple Chutney

Amount	Measure	Ingredient	Preparation Method
2	medium	oranges
2	tablespoons	unsalted butter
1/2	cup	red onion	coarsely chopped
1	tablespoon	jalapeno	minced
2	tablespoons	ginger	finely diced
2	cups	orange juice, fresh
2	tablespoons	vinegar
1/2	cup (packed)	light brown sugar
3	tablespoons	honey
8		Granny Smith apples	peeled, cored, sliced thinly
2	tablespoons	cilantro	finely chopped
2	tablespoons	red bell pepper	finely diced
1	pinch	salt
1	pinch	black pepper to taste	freshly ground

Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan over medium heat, melt the butter and saut� the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper, and salt and pepper to taste.

Source: TV Food Network GRILLIN' & CHILLIN' SHOW GR3626

[Does anybody out there know how to make smoked Canadian bacon]

Brian Shafer--

Canadian Style Bacon (recipe will cure up to 25 lbs.)

Amount	Measure	Ingredient	Preparation Method
5	quarts	ice water 38-40F
6	ounces	dextrose
2	ounces	Prague Powder #1
8	ounces	salt
25	pounds	pork loins

Processing: Dissolve all the ingredients in water. The loins are then spray pumped to 10% of their green weight. Loins are then placed into the leftover brine and placed into cooler for 4-6 days at 38-40 F. Remove loins from the cooler and wash under a shower of cold water.

Smoking: Place in the smoker and smoke at 160F until an internal temperature of 142F is reached. Remove from smoker and cool with tap water until an internal temperature is reduced to 110F. Hang at room temperature until dry. Remove to cooler overnight before using.

Pea meal bacon: After curing, the loins are dried somewhat and coated generously with yellow cornmeal. They are then sliced and fried.