Nashville Smoked Pork Loin Chops on the Pellet Grill

I like using my pellet grill, especially for slow cooking and pork products shine when its low and slow. Loin chops are thin and boneless, so care must be taken not to dry them out. To help them along, they will be brined, marinated, rubbed and sauced using Nashville inspired BBQ seasonings. Here's a guide to pellets used with pork: Apple: A mild, sweet flavor that complements pork well, especially for pork ribs and pork shoulder. Cherry: Another sweet, fruity flavor, cherry pellets create a rich color on the meat and work wonderfully with pork. Hickory: Works well with pork too, offering a stronger, smoky flavor without overpowering it. Maple: Light, sweet, and slightly nutty, maple pairs nicely with pork chops, ribs, or bacon.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine sugar and salt with 1/2 gallon of warm water in container large enough to hold the loin chops. Stir until dissolved.

Step 2

Once dissolved, mix in remaining ingredients: peppercorns, garlic, bay leaf and 1/2 gallon cold water. Mix to combine.

Step 3

Add pork loins chops to the brine, ensuring the chops do not overlap. Cover and refrigerate 1 to 4 hours

Step 4

Mix ¼ cup olive oil, ¼ cup apple cider vinegar, and herbs in a container large enough to hold the chops.

Step 5

Place chops in the marinade and refrigerate for at least 30 minutes, up to 4 hours.

Step 6

Remove chops from the marinade and discard any marinade. Pat dry.

Step 7

Combine all dry rub ingredients and mix well.

Step 8

Coat both side of all loins with olive oil. Apply the BBQ rub to your chops on both sides and let the rub "soak in" for about 30 minutes at room temperature while you start up your pellet grill.

Step 9

Fill pellet grill hopper with wood pellets (apple, cherry, maple or hickory), or pellets of your choice.

Step 10

Set pellet grill to smoke setting so that it maintains around 180° F

Step 11

Place the chops on the grates on the cooler side of the grill.

Step 12

Allow the chops to smoke until they reach a target internal temperature of 110°F, less than an hour, flipping and rotating half way through.

Step 13

Turn the heat on the pellet grill up to 300°F.

Step 14

Brush on BBQ sauce. Close the lid and allow the sauce to set about 5-10 minutes before flipping the pork chops and saucing the other side.

Step 15

Repeat saucing as desired.

Step 16

Continue cooking the chops until they reach about 143°F, then remove them to a cutting board to rest and rise to 145°F final internal temperature.

Step 17

Tent the loins and let the chops rest for about 10 minutes before serving to let the juices distribute.