I did some of these last week. I didn't cure them, but I did brine them overnight due to the thickness of the meat. They received no grilling or anything other than seasoning with cracked pepper, kosher salt and garlic. Into the smoker they went to an internal temp of 145 (yeah, I know).
Loin chops 1 1/2" - 2" thick, seasoned and ready:
Fresh out of the smoker:
Served over a bed of sauteed cremini mushrooms, onions, and red & yellow bell peppers;
Thick an juicy, with a tiny smoke ring that almost didn't show in the pic:
Loin chops 1 1/2" - 2" thick, seasoned and ready:
Fresh out of the smoker:
Served over a bed of sauteed cremini mushrooms, onions, and red & yellow bell peppers;
Thick an juicy, with a tiny smoke ring that almost didn't show in the pic: