Applewood Smoked Boneless Pork Loin Chops

[sin]

Applewood Smoked Boneless Pork Loin Chops.jpg

• sin
• Mar 13, 2013

Applewood Smoked Boneless Pork Loin Chops

Completed dinner.

Applewood Smoked Boneless Pork Loin Chops Dinner.j

• sin
• Mar 13, 2013

They were smoked just enough to taste the light, fruity flavor of the applewood. Too bad I only have a small Weber grill to smoke on, or I'd lower the temp and smoke it for a bit longer. But, it was still pretty damn good! And juicy. Smoked them to 157 internal temp.

 

[rstr hunter]

Looks great.  If you want them juicier, try smoking them to 145 which is the new USDA temp for pork.  Great job. 

 

[kathrynn]

Nice Job! 

Kat

 

[jrod62]

looks great !!!!!

 

[pgsmoker64]

Those look awesome!!!

Great job,

Bill

 

[mountainhawg]

Looks great! Chunked apple wood is one of my favorite woods for pork. I usually mix in a chunk or two of oak for a touch of woody flavor. If you want to try something different with pork chops, brine them in Pop's brine for 7 to 10 days, depending on their thickness, and cook them up. You end up with the "smoked" pork chops you see in the store. A bit of hammy taste and if smoked with cherry, a very nice treat. I cut the recipe for the brine in half as it is a bit much for a few chops.