Quick Look at these Traeger Smoked Pork Chops
- Ready In: about 1 hour!
- Serves: 4 (or as many as you want to make)
- Main Ingredients: bone-in pork chops, salt and pepper!
- Dietary Info: Whole30, Paleo, Dairy-Free, & Gluten-Free
- Why You’ll Love It: Most people would say that pork chops are just “ok” and that they tend to dry out because they are such a lean meat. I am here to tell you that those people NEED to make these smoked bone in pork chops! They are the most juicy and tender chops I have ever tasted, plus that smoky flavor is incredible! And since you have the smoker going add some some smoked corn on the cob and smoked potatoes for a complete meal.
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Pork Chops – highly recommend using bone-in rib chops or loin chops. Boneless pork chops can be used too but they typically have less flavor.
- Salt + Pepper – keep it simple or amp up the flavor a bit with my smoked pork chop seasoning.
How To Prep Pork Chops Before Smoking
Step 1: Pat pork chops dry with a clean paper towel to remove excess moisture.
Step 2: Season your pork chops with either salt and pepper or a pork chop seasoning.
Optional – Pork Chop Brine
To level up these pork chops with a brine, simply combine 4 cups water, 1/4 cup kosher salt and 1/2 cup apple juice. You can also add in other aromatics like, onions, peppercorns, garlic, etc. Combine brine in a food safe container. Fully submerged pork chops in the brine. Leave in an airtight container in the fridge for a minimum of 2 hours or up to overnight. Remove from brine, pat dry and cook as directed below.
How To Smoke Pork Chops
Step 3: Place on a preheated smoker until they reach an internal temp of 140 degrees F.
Step 4: Option to sear and then let rest before serving.
Pro Tips
- Let an internal meat thermometer be your guide! Total smoke time will depend on a variety of factors like heat, humidity, hot spots, thickness of your pork chops, etc.
- For this reverse sear method, pull the pork chops off the smoker a few degrees before they are fully cooked – they will finish cooking during the quick sear (that is how you get the outside charred and crispy – but leave the inside tender and juicy) and during their rest period.
Best Ways To Serve Smoked Pork Chops (make it a meal)
There are a variety of different ways to serve this classic pork chop recipe! Since we already have the smoker fired up, we love using it to cook the whole meal with some Smoked Asparagus, Smoked Potatoes in Foil, and Smoked Baked Beans.
Or if you prefer side dish recipes that aren’t made on the smoker, try our Lemon Pasta, Deviled Egg Potato Salad, or Spicy Purple Cabbage Coleslaw.
Smoked Pork Chop FAQs
It takes approximately one hour to smoke a 1-inch pork chop at 225 degrees F (or until it reaches an internal temperature of 145 degrees F).
Hot-smoked pork chops (like this recipe) are fully cooked once they reach an internal temperature of 145 degrees F.
It is okay if pork chops are a little pink in the middle, as long as they reach an internal temperature of 145 degrees F.
When they reach 145 degrees F at their thickest part – use an internal meat thermometer or a probe (if your smoker has one) to keep track of the temperature; that is best way to track how the meat is progressing on the smoker.
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Ingredients
- 4 pork chops, 1-inch thick (preferably bone-in)
- kosher salt and ground black pepper
Instructions
- Prep: Preheat smoker to 225℉ and ensure grill grates are clean.
- Season Pork Chops: Pat 4 pork chops dry with paper towel. Season with kosher salt and ground black pepper.
- Smoke Pork Chops: Place pork chops on the smoker and let cook for 50-60 minutes or until the internal temperature reaches 140℉. Use a meat thermometer!
- Sear: Remove pork chops from the smoker and then turn the smoker temperature all the way up. Return pork chops to the grill grates to sear on both sides 30-60 seconds. Alternatively, as the pork chops are reaching 140℉ you can turn your gas grill up to high heat and then move the pork chops directly to the hot grill and sear both sides 30-60 seconds. Additionally, you could achieve this in a hot cast iron skillet on the stove top. My preferred method is the grill!
- Rest: Remove pork chops from smoker (or grill or cast iron skillet) and let rest for 5-10 minutes.
- Serve: Enjoy right away with your favorite side dishes!
Notes
- Seasoning: feel free to use this homemade pork chop seasoning, if you want!
- Brine: we also have a quick pork chop brine, if desired.
- Marinades: we do have some amazing pork chop marinades on the blog, but when you are smoking I wouldn’t recommend going heavy on a seasoning OR marinade – it covers up a lot of the smoky flavor. If you want to use a marinade, then I would recommend making grilled pork chops.
- Internal Temperature: there are so many variables that go into how long it takes to smoke something (wind, humidity, temperature, hot spots, etc.) – the best way to track when something is done on the smoker is to use an internal meat thermometer or a probe.
- Wood Chips/Pellets: recommend using apple wood chips here (apple + pork are a staple bbq combo).
Bridget says
Love the smoker and these turned out perfectly!
Angie says
So my chops, were 1/2” – we did 225 for 45 min – they came out perfect!
Erin says
So awesome to hear!! Thanks for the feedback, Angie!