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Pork loin chops were dry.

GK59GK59 Posts: 501
edited July 2012 in EggHead Forum

Still in my rookie year of egging.

Had a 1/2 of a pork loin  in freezer. I cut into 3/4" chops and marinated in cherry balsamic and a little fresh herbed EVOO.Seasoned with Smitty's Secret seasoning. Dome was 350* and on about 10 minutes total and 140* internal temp. Did let them rest a bit.

The flavor was good but the meat was on the dry side.They were not chared on one side.

Do I cook same temp and maybe to 135*. Or higher temp and shorter time wise to get to same 135-140* internal.

I shoulld stick with bone in chops I do well on those.

Thanks for the feedback.

Smitty's Kid's BBQ

Bay City,MI


  • EggbertsdadEggbertsdad Posts: 804
    Since there is very little fat in them you need to brine them 1st...similar to chicken breast. Both can be very dry. 

    After the soak in the brine, be careful with the salt. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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