Cajun Brined, Pork Loin Chops
- 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
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.
2. Using Butcher's Twine, tie each chop tightly around it's middle. This will help round out this flatter chop.
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.
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.
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.
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.