PICS--Boneless Pork Loin Chops

I placed them into a cold smoker, set to 250*, inserted the Maverick probe, used 4 oz. of Alder wood.

When they hit 138* (about 1.5 hrs), I pulled them from the smoker, sprinkled some garlic and pepper on them, and threw them under the broiler for about 1 minute/side. They turned out just great with a slightly sweet, smokey flavor. They were moist, tender, just about melted in the mouth. Could detect the garlic and pepper, but it wasn't overpowering. Wow. Were they good.

Pags,

I hope you don't mind. I love photos, but I want to show why I like to use the "send them to me" option. So I'm going to use you for an example.

The option you chose is great, it saves the photo on the CS server. The downsize, is everyone has to download them.

The upside is that when someone click "save file" to keep the page, they have all the data.

Here's your post, but with me doing the option of send to me, I edit and safe direct.

You'll see that the story and photos are all in one post.

FWIW, I have zero issue with helping, that's how much I like having photos.

NEW POST:
When I was at our local grocery store at their specialty fish/meat section buying the Porterhouse Steaks I wrote about, I also picked up 4 boneless pork loin chops for tonight's dinner (on sale also). They were a set of beauties--the thickest one being just short of 2.5" (I measured). I brined them for 22 hrs. using this recipe (doubled the recipe and chopped the onions instead of slicing them):

Sweet and Savory Pork Brine

I pulled them out of the fridge, did not rinse them but dried them and let them sit on the counter for 30 minutes to warm up a bit. Here's a picture of them sitting on the counter. Are they beautiful or what?



I placed them into a cold smoker, set to 250*, inserted the Maverick probe, used 4 oz. of Alder wood.



When they hit 138* (about 1.5 hrs), I pulled them from the smoker, sprinkled some garlic and pepper on them, and threw them under the broiler for about 1 minute/side. They turned out just great with a slightly sweet, smokey flavor. They were moist, tender, just about melted in the mouth. Could detect the garlic and pepper, but it wasn't overpowering. Wow. Were they good.

Looks better but I have a few questions:

1 Do we just develop an email similar to the post you've presented with the pictures in place?

2 Will the "Sweet and Savory Pork Brine" link work?

3 I reformatted the pictures to the same size. Why are they different in your post? Can I adjust on my end?

4 As we encourage pictures, this could become a lot of work. You don't mind?

Dang, that looks good. Gotta try that one!!!
I will probably have to special order those chops. Probably pay top Dollar too, but looks like it will be worth it.

Send me an email direct (my email is in my profile, I don't like to post it, the web spyders find it).

I cropped the photos to focus on just the meat.

All I'll do, is publish the photos and send you the image link for you to put your own story, etc with. I put instructions in the email.

I don't mind at all, I think it just looks better and as much as I have to look at them do, I'm happy to help.

quote:

Originally posted by RangerDF:
Dang, that looks good. Gotta try that one!!!
I will probably have to special order those chops. Probably pay top Dollar too, but looks like it will be worth it.

Just watch for pork loin to go on sale at your favorite market and cut your own chops. Saves money and you can decide how thick you want them.

Amazing how good they are ,when you get them out of the smoker at 138.

Makes you wonder why all the world doesn't pull them then.

Also,Smokin's approach to brine is the only way to do today's lean loins.

Nice work.

It wasn't until I got married that I realized pork chops weren't supposed to be cooked to shoe leather consistency. Mom grew up when Trichinosis and other baddies were a concern.

When I joined this forum I kicked it up a notch, er, that would be lower it another notch, to improve the flavor and texture even further. Then came Smokin's brine. Hmmmm. Hmmmm. The one above is also very good.

UncleDuke suggested picking up a pork loin when they go on sale, so we bought a 9 pounder today on sale for under $1.50/lb.

I cut 1/3 off for a roast and the rest I cut into nearly 2" loin chops. Tossed the roast and the chops into Foodsaver bags then into the freezer. Plan on brining and smoking some of the loin chops this week for dinner.

Dang. I like this smoker.