Bacon Wrapped, Pork Loin Chops

READY IN: 1hr 25mins
YIELD: 8 chops


  • 4
    lbs whole pork loin
  • 4
    large oranges, zest and juice
  • 14
  • 1
    large lemon, zest and juice
  • 4
    garlic cloves, grated
  • 14
    cup kosher salt, coarse
  • butcher's kitchen twine
  • 8
    slices thick-sliced bacon
  • vegetable oil, as needed
  • cajun seasoning, Butt Kickin' Blacken, Original Recipe, as needed
  • coarse kosher salt, as needed


  • 1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
  • 2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
  • 3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
  • 4. Wrap the bacon around each chop, then tie with the twine.
  • 5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
  • Ron' Note:.
  • If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
  • 6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.