I love Pork loins!

I picked up a big five pound loin and sliced it into some nice looking Chops that made their way onto my smoker.
I wanted to make these special so I did something like a reverse sear.  I let these loin chops smoke for about 40 minutes at 200F with some hickory.

The meat smoked until it hit an internal temperature of 120F.  At that point I pulled it from the pit, covered it in foil and cranked up the heat on the pit.

The grilling just took a few minutes per side to get the chops up to 145F.

I love grill marks!

When the chops were finished they got brushed with some Head Country Chipotle barbecue sauce and served along side some stuffed mushrooms.

I love this technique of slicing up the pork loin before smoking and grilling.  You get deep flavor profiles and pretty grill marks in a fraction of the time it takes to smoke a whole loin.

The one thing that I would have done differently on this cook would be to brine the pork before it hit the smoker.  These chops were a little drier and tougher than I expected and a nice soak in a brine would have prevented that.

Related Links

Head Country Barbecue Sauce

How to Smoke a Pork Loin

Pork Brine Recipe