Smoky Citrus Bacon-Wrapped Pork Loin Chops
Elevate your grilling game with these delicious Smoky Citrus Bacon-Wrapped Pork Loin Chops! Tired of mundane pork chops? This recipe infuses the meat with a zesty orange and lemon brine, ensuring each bite is bursting with flavor. The savory bacon wrapping not only adds a rich, smoky essence reminiscent of hickory wood but also keeps the pork moist throughout the cooking process. Grilled to perfection over a combination of charcoal briquettes and lump charcoal, these chops have that coveted campfire aroma. A twist of Cajun spice gives them a bit of a kick, making these chops the star of your next barbecue. Perfect for serving a crowd, these delightful pork loin chops will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Whole pork loin
4 lbs (Trimmed and cut into 8 equal pieces)
Oranges
4 large (Zest and juiced)
Cider vinegar
1/4 cup (N/A)
Lemon
1 large (Zest and juiced)
Garlic cloves
4 (Grated)
Kosher salt
1/4 cup (Coarse)
Butcher's kitchen twine
N/A (Cut into lengths)
Thick-sliced bacon
8 slices (N/A)
Vegetable oil
As needed (For drizzling)
Cajun seasoning
As needed (Butt Kickin' Blacken, Original Recipe)
Coarse kosher salt
As needed (For seasoning)
Instructions
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1. Start by trimming any excess fat and silver skin from the whole pork loin. Cut the loin into thick chops, each measuring approximately 1 1/4" to 1 1/2" thick. Aim for 8 equal pieces; if the loin is smaller, you might yield only 6 chops. Thick chops ensure tenderness and juiciness when grilled.
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2. In a mixing bowl, combine the zest and juice of the oranges and lemon, cider vinegar, grated garlic, and kosher salt to create the marinade. Place the pork chops in a resealable plastic bag, pour the marinade over them, ensuring they’re well coated, and refrigerate for a minimum of 24 hours. For enhanced flavor, let them soak for up to 48 hours.
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3. While the pork is marinating, cut butcher’s kitchen twine into lengths long enough to wrap around each chop and tie securely. Prepare a few extra strings to avoid surprises during assembly.
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4. Once marinated, take the pork chops out of the bag and pat them dry. Wrap each chop with a slice of thick-sliced bacon, securing them tightly with the kitchen twine.
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5. Place the wrapped chops on a platter. Drizzle with vegetable oil and thoroughly coat each chop with a heavy dusting of Butt Kickin' Blacken Cajun seasoning and a sprinkle of coarse kosher salt. Rub the seasonings into the bacon and pork to ensure a delightful crust once grilled.
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6. Preheat your grill to a low heat setting. Grill the bacon-wrapped chops for approximately 50 minutes, or until they reach an internal temperature of 140°F to 145°F as measured by an instant-read meat thermometer. Monitor them carefully, as you may find it helpful to remove some around the 40-minute mark while others continue to cook.
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7. Once cooked, transfer the chops to a serving platter and cover them with aluminum foil to rest. This resting period allows the juices to redistribute, ensuring each chop remains juicy and flavorful.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this recipe?
The recipe calls for a whole pork loin, approximately 4 pounds in weight.
How thick should the pork chops be cut?
The loin should be cut into thick chops measuring approximately 1 1/4 to 1 1/2 inches thick.
How many pork chops does a 4-pound loin yield?
A 4-pound pork loin typically yields about 8 equal pieces.
What citrus fruits are used in the marinade?
The marinade uses the zest and juice of 4 large oranges and 1 large lemon.
What are the ingredients in the pork chop marinade?
The marinade consists of orange zest and juice, lemon zest and juice, cider vinegar, grated garlic, and kosher salt.
How long should the pork chops marinate?
The pork should marinate for a minimum of 24 hours, but can go up to 48 hours for enhanced flavor.
How do you prepare the pork chops after marinating?
After marinating, take the chops out of the bag, pat them dry, and wrap each with a slice of thick-sliced bacon.
How is the bacon secured to the pork?
The bacon is secured tightly around each chop using butcher's kitchen twine.
What seasoning is used for the outer crust?
A heavy dusting of Butt Kickin' Blacken Cajun seasoning and a sprinkle of coarse kosher salt are used.
Is oil applied to the pork chops before grilling?
Yes, the wrapped chops are drizzled with vegetable oil before the Cajun seasoning is applied.
What grill temperature is recommended?
The grill should be preheated and maintained at a low heat setting.
How long do the pork chops need to grill?
They should be grilled for approximately 50 minutes, though some may be ready at the 40-minute mark.
What is the target internal temperature for the pork?
The target internal temperature is 140 to 145 degrees Fahrenheit.
How should I check the temperature of the meat?
An instant-read meat thermometer should be used to monitor the internal temperature.
Why is it important to let the pork rest after grilling?
Resting allows the juices to redistribute throughout the meat, ensuring the chops remain juicy and flavorful.
What should I use to cover the meat while it rests?
Transfer the cooked chops to a platter and cover them with aluminum foil.
Should I remove the silver skin from the pork loin?
Yes, the instructions specify trimming any excess fat and silver skin before cutting the chops.
What type of bacon is best for this recipe?
The recipe recommends using thick-sliced bacon to provide a rich, smoky essence.
How many garlic cloves are needed for the marinade?
The recipe calls for 4 grated garlic cloves.
What type of vinegar is used?
The recipe uses 1/4 cup of cider vinegar.
What type of salt should I use for the rub?
Coarse kosher salt is used for seasoning the outside of the chops.
Does the bacon help keep the pork moist?
Yes, the bacon wrapping helps keep the pork loin moist throughout the long grilling process.
What kind of fuel is recommended for the grill?
The recipe suggests a combination of charcoal briquettes and lump charcoal for a campfire aroma.
Is this recipe spicy?
The Cajun seasoning gives the chops a bit of a kick, providing a spicy element to the flavor profile.
How much cider vinegar is used in the brine?
One quarter cup of cider vinegar is used in the marinade mixture.
Can I marinate the pork for less than 24 hours?
The recipe recommends at least 24 hours to ensure the meat is well-infused with flavor.
How many slices of bacon are required?
You will need 8 slices of thick-sliced bacon, one for each chop.
What specific brand of Cajun seasoning is mentioned?
The recipe mentions Butt Kickin' Blacken Cajun seasoning, Original Recipe.
Is the orange juice fresh or bottled?
The recipe calls for the juice and zest of 4 large fresh oranges.
What is the first step in preparing the pork loin?
The first step is trimming excess fat and silver skin before cutting the loin into chops.