BACON WRAPPED, PORK LOIN CHOPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Bacon Wrapped, Pork Loin Chops image

Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped. I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory. Marinating them for 2 days in the Orange Juice Brine provided the hint of orange flavor, and helped to create a real moist chop. Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=RZ For additional, instructional pictures, Please visit http://www.capnrons.com/R_M_Bacon_Wrapped_Pork_Loin_Chops.html?ID=RZ

Provided by Capn Ron

Categories     Pork

Time 1h25m

Yield 8 chops, 8 serving(s)

Number Of Ingredients 11

4 lbs whole pork loin
4 large oranges, zest and juice
1/4 cup cider vinegar
1 large lemon, zest and juice
4 garlic cloves, grated
1/4 cup kosher salt, coarse
butcher's kitchen twine
8 slices thick-sliced bacon
vegetable oil, as needed
cajun seasoning, Butt Kickin' Blacken, Original Recipe, as needed
coarse kosher salt, as needed

Steps:

  • 1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
  • 2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
  • 3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
  • 4. Wrap the bacon around each chop, then tie with the twine.
  • 5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
  • Ron' Note:.
  • If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
  • 6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.

Nutrition Facts : Calories 632.1, Fat 42.1, SaturatedFat 14.4, Cholesterol 151.5, Sodium 3821.8, Carbohydrate 13, Fiber 2.9, Sugar 8.7, Protein 48.9

There are no comments yet!