Pork Chop Loin: A great recipe for loin cut pork chops using Dr Pepper!

Did you type pork chop loin? If so, you have found the loin-cut pork chop page! If you would like more explanation on the different types of chops whether it’s a pork chop loin cut or blade cut, please go to the pork chop explanation page.

Also, other recipes for chops that are basically interchangeable, can be found on the boneless pork chop page.

Now for the loin chop.

This is a very lean and tender chop. Obviously, this cut can be grilled, smoked, or baked with little fanfare and it will be delicious, as long as you don’t overcook it!

But, to take these pig-cicles to a different level, I prefer to brine them overnight in a brine like this one, and then use a spice rub(you can go to the rub page and pick one out) or marinate them. None of this is very difficult- at the very most it will just need a little advanced planning. The results, are well worth it.

For this recipe we use a secret ingredient close to a Texan’s heart: Dr. Pepper.

Dr. Pepper, sometimes consumed with a bag of salted peanuts dumped in the bottle (try it!) is great in a mopping sauce for pork.

Recipe Pork Chop Loin #1 Dr. Pepper Pork Chops:

BBQ rub (optional) like this one!

Mopping sauce:

2 cups Dr. Pepper

½ onion finely diced

2 Tb. Neutral oil

¼ tsp salt

To finish:

Your favorite bbq sauce- this is mine

Method:

Prepare brine.

Brine chops 8 hours.

Remove from brine, rinse, pat dry. Apply bbq rub.

Prepare your smoker or bbq grill. Reserve ½ cup mopping sauce. Cook ribs over low heat, basting with mopping sauce every turn.

Cook ribs until internal temperature reaches 155-160 degrees. Remove and cover with foil. Meanwhile in a small pot reduce mopping sauce by 1/2, and add bbq sauce to desired consistency and flavor profile. Brush sauce on chops.

To serve? I like mine topped with thinly sliced fried onion strings, freshly made. Also, this is fantastic with chipotle cole slaw and and the Mexican corn bread recipe found at the bottom of this page.

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