Then brine the pork loin in your favorite brine mix, the Meat Church Baptism Brine is Josh’s favorite.This allows it to cook much more evenly on the smoker. 2 Tbsp of chopped herbs (rosemary, thyme, or oregano).Meat Church Garlic & Herb Seasoning (to taste).Slice the chops into succulent strips, top with the fresh pineapple salsa, and enjoy the delicious maple bourbon pork chops and grilled pineapple.Remove chops and pineapple from the grill and rest for 10 minutes.
Raise the grill grate and sauce each side of the chop with the maple bourbon sauce and cook an additional 1-2 minutes on each side.Flip the chops and cook another 5-6 minutes or until 140-145☏ internal temp for medium meat.Place the 6 thick-cut pork chops and fresh pineapple slices on your grill over an open fire and cook for 5-6 minutes.Make the maple bourbon sauce using BBQ sauce, maple syrup, and bourbon, then warm over fire on the grill.Make the pineapple salsa using diced fresh pineapple, diced red pepper, chopped cilantro, chopped red onion, chopped jalapeño pepper, minced garlic, juice of lime, and pink salt, then mix evenly in a bowl.Remove 1 Swift Whole Pork Loin from the package, score the fat cap side, slice into 2-inch pork chops, add cayenne hot sauce as binder, then season with your favorite pork rub and pink salt.Slice a whole pineapple into 1/2-inch slices.
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