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Standing Walrus

Cajun Brined, Pork Loin Chops

All Right, I lied. Due to circumstance beyond my control, These Pork Chops were brined for 2 days! Even though my original plan was for only one.

Out of screw up, we sometimes get great recipes. In this case, it worked. My original plan was to cook them in a fry pan (this being February and all, I didn't even think about putting them on the grill). Low and behold, it was in the mid 70's today, and after a BUNCH of Scotch, I decided to get the grill going.

I had some leftover, wet, hickory, smokin' chips, and decided that I would smoke these Pork Loin Chops.

It worked better than I ever would have thought. Due to th*e extra day being brined, the lemon flavor was totally throughout the meat. And, by cooking them low and slow, and only to an internal temperature of 130 degrees, they were super moist.

Once you've cooked thick Pork chops this way, you'll be sold.



  • 1 Whole Pork Loin, about 7 pounds
  • Butcher's Twine

    Brine
  • 1 Cup Water
  • 1 Large Lemon, zest and juice
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe

1. Beginning with the whole Pork Loin, you'll have to cut it into sections. I'll be using the "Flat" end for these chops, The "Center Cut" was used for Steakhouse Marinated, Pork Loin Chops, and the "Rib End" was used for a Brined, Pork Loin Roast. Rinse the Pork Loin, then wipe dry to make it easier to work with. Cut it into thirds. Remove the silver skin from the end we'll be using, and cut it into chops.
Ron's Note: When cutting the chops, I use a craving knife. The long blade lets me cut the slice with one easy cut, without using a lot of pressure on the blade (I keep it Razor Sharp). By all means do NOT use a short knife that you'll have to saw through the meat. It'll cause a real rough cut on the exposed side of each slice.
Trimming a whole Pork Loin, Picture
2. Using Butcher's Twine, tie each chop tightly around it's middle. This will help round out this flatter chop.
Trimming a whole Pork Loin, Picture
3. Ron's Note:
When using Butcher's Twine, it's easy to use if you place it in a bowl. This will let you spool off as much twine as you need without seeing the whole spool roll all over the counter, or the floor!
4. Mix up the Brine, and place it, along with the chops into a plastic baggie. Let this sit in the refrigerator for at least 24 hours, turning it every once in a while.
Trimming a whole Pork Loin, Picture
5. You can do all of the above up to a maximum of 3 days ahead of when you'll be cooking these chops. I cooked them 2 days after I set them in the brine.

When you take them out of the brine, they'll look a little washed out in color. Don't worry, it's just the brine doing it's thing.
Trimming a whole Pork Loin, Picture
6. I cooked these by smoking them on my small grill. Low heat, covered for about 1/2 hour, or until the internal temperature reaches 135 degrees on an instant read meat thermometer.
Trimming a whole Pork Loin, Picture
7. When they're up to temperature, set them on a platter and let them rest for about 10 minutes for the juices to redistribute themselves within the meat. If you served these immediately, the juices would run all over the plate when someone cut into them.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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thecapn@capnrons.com