Here's an injected cure recipe that is not particularly salty and comes out a lot like commercial smoked chops. I've posted this before, thought it might work for you.
For 2lb meat:
3 oz room temperature water
1 tsp phosphate (optional - I use Con Yeager Curaphos, their product 1287)
1/8 tsp sodium erythorbate (also optional, also from Con Yeager)
1/2 tsp pink curing salt: 6.25% nitrite
1 Tbsp kosher salt
2 Tbsp dextrose or sugar
Measure water, stir in each of the other ingredients in the order listed. Inject meat. Rub with spices if desired. Cure in fridge 3-7 days depending on piece size. For larger pieces, multiply ingredients accordingly. To use TenderQuick, just substitute it for the kosher salt and leave out the pink curing salt.
For pork loin, personally I'd smoke at 100-125F for 3 hours using at least 4oz wood, then raise temp to 150F for 2 hours, then raise to 175F until internal temp is 160F.
You could cure a big piece, smoke it, then cut into chops for similar to store-bought. Smoked as above, they're "done" and can be eaten cold or browned or grilled to add a bit more flavor.
Another tasty method is to cure individual chops, then smoke at 200 until done. That way they're more smokey and of course they have a smoked "bark" on all surfaces.