Loveless Cafe's Peach Glazed Pork Chops Recipe

The Loveless Cafe is open daily from 7 AM – 9 PM located at 8400 Highway 100 in Nashville. For more information call (615) 646-9700 or check out www.lovelesscafe.com

Peach Glazed Pork Chops Recipe

SERVINGS: 4-5 PORTIONS

Brine

INGREDIENTS

* 2 qt. water

* ½ cup salt

* 1 cup orange juice concentrate

* 5 garlic cloves (cut in half)

* 1 cup dark brown sugar

* 6 ea bay leaves

* 2 T juniper berries

* 2 T black peppercorns

* 1 T mustard seeds

* 2 T Loveless Cafe Peach-B-Q Rub

* 1 fresh pork loin (3 - 4 pounds)

DIRECTIONS

1. Prepare your brine by combining the water with the orange juice concentrate and all the other ingredients, mix well.

2. Place the loin into the brine so that it is completely submerged.

3. Refrigerate for at least two days but no longer than four.

Note: The brine gives the loin great flavor and helps keep it nice and moist.

Pork Loin

INGREDIENTS

* 2 T Loveless Cafe Peach-B-Q Rub

* Loveless Cafe Peach Preserves (1/2 16 ounce jar)

DIRECTIONS

1. To cook the pork loin, remove from the marinade and wipe off remaining bits of seasoning and brine.

2. The brine should be discarded and should not be re-used for a second loin. 3. Liberally coat the loin with Loveless Cafe Peach-B-Q Rub.

4. We smoke the pork loin in our pit until about 75% done. Place the pork loin in the pit fat side down, for about an hour, then flip over the loin, cooking for 45 minutes; cooking the loin about 15-20 minutes per pound at about 255° F until you reach 135° F. 5. Then we glaze with Loveless Peach Preserves during the last 15 minutes of the cooking process. We remove the loins from the pit, place in a roasting pan, and glaze with peach preserves, place back in pit for 15 minutes, preserves will thicken. Remove from pit and place in a clean pan and pour preserves over the loins, cover with foil and chill until ready to serve.

6. The chilled loin is then sliced into thick chops and finish cooking on the char grill, glazing with more preserves during this process.

7. We then plate the chops and serve with more warm preserves on top, along with your favorite sides.

At home suggestions:

1. If you do not have a smoker; You can also use the grill to obtain some caramelization (color) on the outside of the loin and then lower the temperature to 255°F and finish in the grill or the oven.

2. You can cook the loin completely in the smoker, grill or oven and carve it like a roast, be sure to follow the glazing process in the recipe above. If you choose this method, do not let the internal temperature of the pork loin exceed 150°F degrees as it may become dry.

*The wood we recommend, and use exclusively, is Tennessee Hickory. Enjoy

Print this article Back to Top