Raspberry Chipotle Pork Loin Chops are one of our favorites. I enjoy pork chops in many preparations, and these came from whole pork loins we picked up because they stay tender and juicy. From one loin we cut several boneless loin chops and a couple of roasts.
Patti and I are working on a new cookbook, “The Art of BBQ, Sauces,” so we put these chops to the test. We grilled thick-cut pork loin chops with a touch of smoke from a smoker “Wedgie” and brushed them with our Raspberry Chipotle BBQ Sauce. Grilled corn made a simple, delicious side.
We reserve one night each week as date night. Often we cook on our Green Mountain wood pellet grill/smoker and dine on our patio, which has a rainforest-themed setup with lights, candles, and ambient music. We enjoy good food, a glass of wine or a strawberry margarita, and sometimes a dance.
Check Out All of Our Cookbooks — They are “How To” BBQ Picture Books
See Our Cookbook, “The Art of BBQ: Beef on the Wood Pellet Grill”
Raspberry Chipotle Pork Loin Chops — Smokin’ on Your Gasser — A BBQ Grill Recipe
Prep Time: 5 Minutes
Cook Time: 20 minutes @ 400°F (205°C)
Grill: Gas Grill
Pellets: Green Mountain Fruitwood Blend BBQ Pellets
Link for Raspberry Chipotle BBQ Sauce (see recipe)
Ingredients
- Loin chops cut from a pork loin, about 2 inches thick
- Roasted Garlic & Chipotle seasoning blend
- Chipotle Raspberry BBQ Sauce
What You Need for Smokin’ on Your Gasser
A gas grill with front-to-back burners works best so you can create direct and indirect heat zones. Three burners are ideal; four gives even more flexibility. Be able to control individual burners so you can light one side and turn others off depending on your setup.
Use an oven or probe thermometer to monitor the temperature where the meat is on the grate — the hood thermometer is not sufficient. A probe thermometer with two channels is handy: one for the meat and one for the grill temperature.
A small smoke box such as the Smokin’ Wedgie makes it easy to add pellet smoke without committing to large bags of pellets. Many suppliers offer small bags so you can experiment with a variety of woods and flavors.
Raspberry Chipotle Pork Loin Chops — Cooking Directions
Preheat the grill and aim for a medium-high heat around 400°F (205°C). Light your smoke box if you plan to add wood-pellet smoke. Season the chops to taste with the roasted garlic and chipotle blend.
Place the chops directly on hot grates. For 2-inch-thick chops, grill about 10 minutes per side, with a quarter-turn after 5 minutes on each side for a good sear and attractive grill marks. After the first 10 minutes, brush both sides with the Raspberry Chipotle sauce, then continue another 10 minutes, again turning and quartering halfway through.
Cooking times vary with grill type and chop thickness, so use time as a guideline and rely on internal temperature. Aim for an internal temperature around 140°F (60°C) when you remove the chops from the grill; they will carry over to the USDA-recommended 145°F (63°C) while resting. Cover the meat and rest 5–10 minutes before serving. Use an instant-read thermometer to verify doneness.
Note: Pellets and smoke choices are flexible. A recipe is an outline — experiment with pellet blends and smoke levels until you find what you prefer. At low smoking temperatures (under 250°F / 122°C) you’ll get more smoke flavor; higher temperatures produce less smoke and more direct cooking.
Serving and Tips
About Our Recipes
We develop and test recipes on our patio, where we have a variety of grills and smokers. Our approach emphasizes healthy, low-fat grilling that works on pellet grills, gas grills, natural-wood setups, or classic charcoal. Most recipes translate across equipment as long as you pay attention to time and temperature.
A recipe should be a guide, not a rulebook. Adapt seasonings, smoke, and cooking times to suit your taste and equipment. Enjoy the process, experiment, and make the recipe your own.
Live your passion and do what you love,
Ken & Patti
