Grilled Pork Loin Chops With Pics and Notes

Summary up top, scroll down for pics.

Meat or Veggie:
Grilled four pork loin chops, they were thinner than I would have liked. I’m not exactly sure where they came from. They were too thin for us to have cut them down from a whole loin, so they must have been from a sale at a local grocery store.

Yukon Gold potatoes from the garden, cooked in the oven in EVOO, butter and spices. Broiled on a pan to crisp them up a little at the end.

Brine or marinade:
Somehow I forgot to brine the chops. I should have done that. That’s what happens when I don’t have a checklist out for the cook.

Seasonings:
I just used my regular pork rub (ask for recipe in comments), EVOO underneath to hold the rub and to keep from sticking to the grill. Let sweat for about 20 minutes per side.

Fuel:
One chimney KBB plus 2 small chunks of hickory for another layer of flavor.

Weather:
Hot and muggy, no wind. Not the ideal conditions for me, but no problems for the grill.

Grill:
Reverse sear, three minutes per side for the first three flips then one minute for the last. They were cooking quicker than I wanted them to. The last side was only for one minute then placed over direct heat for thirty seconds per side to brown a little. Thermapen said they were now at 145 internal temperature. Pulled the chops and lest rest for 3 minutes.

Results:
Excellent flavor and very tender, the brine would have made them even more tender and juicier. Also, should have pulled at 140 and let them rise to 145 during the rest. These still may have been the some of the best grilled chops I’ve had. Brine and pull a little earlier and they would have been awesome. The potatoes were excellent as well, I wouldn’t change a thing on those other than to do about thirty more seconds under the broiler.

Enjoyed with a bottle of Chateau Ste. Michelle Chardonnay.

Pics:
Charcoal about ready to be dumped, center grill sterilized.

Loin chops seasoned and ready to go.

Chops on the grill! Charcoal all on one side, set for a reverse sear. I would not do a reverse sear on any meat thinner than these. These chops were pushing it for this method of grilling.