Pork Loin Chops Help

[darita]

I picked up a couple of nice, thick cut pork loin chops today at a super price. Thing is, they look like pork steaks. Do you do them like pork steaks? Oh, price was $5 for both.

 

[cheeaa]

I personalky like my pork steaks hot and fast. I'd probably do these the same and just do indirect after sear until they hit temp.

 

[tom b]

let us see a picture. if they are what I had a couple weeks ago, kinda looked like a 3/4" mini ribeye, cooked it hot and fast like a steak. Best pork chop I had ever had.

 

[SMOKE FREAK]

Brine em, bread em, and fry em.

But that's just me.

 

[Seefyre]

If they are actually lean loin chops, I recommend a quick simple brine then cook any way you like. I enjoy on the grill or cover with mustard then panko and air fry

 

[IamMadMan]

I too suggest brining if they are loin chops.


A good brine can add flavor and tenderize the chop.


Basic Wet Brine
4 Cups Water
1/4 Cup Kosher Salt
1/4 Cup Brown Sugar
2 Cups of Ice Cubes


Heat water, to dissolve sugar and salt. Let cool slightly, add ice, then brine the meat.


Suggested Brine Times:
Thin Pork Chops: 2-4 hrs
Thick Pork Chops: 4-6 hrs


Other items can be added for additional flavor, Peppercorns, Herbs, fruit juice, ect.

 

[darita]

And to what temp do you cook? Do you go 145* or all the way to 195*+ for tenderness?

 

[SirPorkaLot]

And to what temp do you cook? Do you go 145* or all the way to 195*+ for tenderness?

I cook pork chops to 140F max. Any more than that and they’re as dry as Marty’s humor

 

[darita]

Here they are after I froze them. Packaged together as Pork Loin Chops.

 

[Learning to BBQ]

I can't see a blade bone through the middle of it, so don't think its a pork steak (we call them blade chops). From what i can see it's a loin chop, just not from a boneless loin.

 

[darita]

There's a rib bone on the left one and a bone in the middle of the other.

 

[Juggy D Beerman]

When most people think of pork chops, they think of chops cut from the center part of the loin. The loin chops that you are showing are cut from the sirloin end of the loin. They eat good too, but I like to cook them with a finish temperature a little higher than a center cut loin which would be about 145F.


Lager,


Juggy

 

[darita]

Good advice. Thanks for the help. Since I love loin chops around 145, I'll stick with that.

 

[Big George's BBQ]

Definitely brine You can also sous vide for 1 1/2- 2 hours and then pan sear Very good that way

 

[darita]

Definitely brine You can also sous vide for 1 1/2- 2 hours and then pan sear Very good that way

I've tried to SV pork steaks, however the seared steak doesn't have that juicy meat like hot and fast to 145. I'll do the brine.

 

[SmittyJonz]

lil Olive Oil n coat in PlowBoys Yardbird n Grill them over Mesquite........

 

[SmokinAussie]

Brine and Shine.