Grilled Pork Loin Chops

Grilled Pork Loin Chops
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 363.2
  • Total Fat: 15.1 g
  • Cholesterol: 119.4 mg
  • Sodium: 778.9 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 43.1 g

View full nutritional breakdown of Grilled Pork Loin Chops calories by ingredient
Submitted by:

Introduction

Skip brining your pork if you can help it. In the past, I've followed Bon Appétit's rule to brine before you pan fry or grill your pork chops (and I did so when reading up on this article earlier this spring). But, 4 out of 5 times, the pork ends up too salty no matter how much I cut back on the salt or follow the directions closely. Skip brining your pork if you can help it. In the past, I've followed Bon Appétit's rule to brine before you pan fry or grill your pork chops (and I did so when reading up on this article earlier this spring). But, 4 out of 5 times, the pork ends up too salty no matter how much I cut back on the salt or follow the directions closely.
Number of Servings: 3

Ingredients

    * 3 (1/3-pound) pork loin chops (1 1/2-inch thick, ideally)

    * Salt and pepper, to taste

    * Stubb's BAR-BQ Sweet and Spicy Sauce (or like sauce), to taste

    * Puckett's Boat House Pepper Sauce (or like sauce), to taste

Directions

1.) Rub pork loin chops with salt and pepper beforehand and rest (covered) in the fridge (preferably overnight).

2.) Brush pork loin chops in Stubb's BAR-BQ Sweet and Spicy Sauce (or like BBQ sauce) on both sides. One good slathering on each will do.

3.) For the grill: prepare coals for charcoal grill and warm to medium heat. Depending on the size of my crowd, I use a "direct fire" or "two-zone" fire for grilling. With direct fire, the coals are evenly lit and heat is equally disbursed. With "two-zone," one side of the grill is covered in burning coals and a few burning coals are sprinkled on the other side.

4.) When grill is warm, grease clean grates (I use a paper towel dipped in vegetable or olive oil before I add the meat).
5.) Place cuts over high-heat and close lid. Any fat produced may ignite the fire more and allow necessary blackening. You'll want the cuts to sit on each side for at least 5 to 6 minutes before flipping and brushing in another round of Stubb's. When the bottom has started to take a char, flip the pork loin chop, then brush all over with Stubb's. Close lid and cook until the bottom has also charred slightly and the internal temperature is at 135-145F. 135F is medium to medium-rare and 145F is well-done; cook pork loin chops based on your preferences for levels of done-ness.

6.) Plate pork loin chops and dress in pepper sauce to taste.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user HELANAB86.

Rate This Recipe