These Strawberry Habanero Glazed Loin Chops are tender, juicy, and satisfyingly sweet with a subtle kiss of maple smoke throughout. We prepared some chops using a cold-smoking method, then finished them on a pellet grill. The result was outstanding—among the best pork chops we’ve made. The smoke flavor penetrated the meat, not just the surface, giving every bite depth and complexity.
A few weeks earlier we cold-smoked several pork loin chops and a bone-in pork loin using our Date Night Butt Rub. Cold smoking was done under 100°F (38°C) for about three hours to add smoke without cooking. After smoking, we vacuum-sealed the meat and refrigerated it for a week to let the flavors settle before grilling. Most foods pick up most of their smoke flavor within the first two hours, so three hours is plenty for these chops.
When ready to serve, we grilled the chops over high heat for about 20 minutes, glazing them with Briggs True Strawberry Habanero jam for a caramelized, sweet-and-spicy finish. The combination of cold smoke, our seasonings, and the strawberry-habanero glaze made these chops truly memorable.
Strawberry Habanero Glazed Loin Chops — A Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes at 400°F (205°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Fruitwood blend or your preferred fruitwood mix
See video demonstration on the original site for a visual guide.
Ingredients
- 6 pork loin chops (2–2.5 inches thick recommended; ours were cold smoked but smoking is optional)
- Date Night Butt Rub (or your favorite pork seasoning)
- Date Night Heat (optional, to add heat)
Glaze
- 1 cup Briggs True Strawberry Habanero jam (a sweeter jam with mild heat)
Directions
1. Preheat your grill grates to 400°F (205°C). If you cold-smoked the chops earlier, they are ready to finish on the grill. If not, you can still season and grill them directly.
2. Season the chops with your rub and let them rest at room temperature for at least 15 minutes; a few hours is even better to allow the seasoning to penetrate.
3. Warm the strawberry-habanero jam in a small bowl to thin it so it’s easy to brush on the chops.
4. Brush the chops with the warmed glaze and place them on the hot grill grates. Cook for about 10 minutes per side, performing a quarter-turn at about 5 minutes to create nice grill marks. After flipping, brush with more glaze. Total cook time will vary with chop thickness; 1½–2 inch chops typically take around 20 minutes to reach the desired doneness.
5. Grill until the internal temperature reaches about 140°F (60°C) for medium-rare to medium. Remove the chops from the grill and tent loosely with foil, letting them rest 5–10 minutes. USDA recommends cooking pork to 145°F (62°C); remember the meat will carry over-cook 5–10°F after it’s removed from the heat. Use an instant-read thermometer to verify temperature.
Notes on pellets and smoke: A recipe is a guideline—feel free to experiment with pellet types and blends to find the flavors you prefer. When cold smoking (under 250°F / 122°C), pellet choice matters more for smoke character. At higher cooking temperatures the smoke contribution is reduced, so adapt pellet selection to the method you use.
About Our Recipes
We test recipes on a range of grills and smokers: pellet grills (various brands), offset smokers, charcoal and gas setups. The core principles are time and temperature—those are what produce consistent results. Most recipes can be adapted to different equipment, though outdoor cooking adds flavor that indoor methods can’t fully replicate. Treat recipes as a flexible guide and adjust seasonings, smoke level, and cooking time to suit your taste.
Live your passion and cook what you love.
Ken & Patti
