Jerked, Pork Loin Chops

Jerked, Pork Loin Chops, Picture
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.

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.

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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