Smoked Pork Chops are a summer staple in our house! So easy to make and absolutely delicious, tender and juicy!
BEST Smoked Pork Chops
If we aren’t grilling our pork chops we are most definitely smoking them! Such an easy recipe and they are juicy and delicious! We tested these on a Traeger Pellet Grill, but this will work on any pellet smoker. Make sure to make a meal out of it by serving these with some Smoked Corn on the Cob, Smoked Broccoli and Smoked Potatoes!
What You Will Need
- 1 inch pork chops: I prefer bone-in pork chops myself, but boneless pork chops will work here too – the cook time may just be a bit shorter for the boneless chops. I recommend rib chops or loin chops. Also, you can certainly use thick cut pork chops, just know the cook time will need to be extended.
- kosher salt and ground black pepper: if you want to keep your seasoning simple, salt and pepper work wonderfully here. Alternatively, we have a pork chop seasoning which is a blend of spices such as smoked paprika, lemon pepper, onion powder, garlic powder, etc.
How to Prep Pork Chops before Smoking
- Pat pork chops dry with a clean paper towel to remove excess moisture.
- Season your pork chops with either a simple kosher salt + ground black pepper mix or you can use a pork chop seasoning.
How Long Does it Take to Smoke Pork Chops at 225
It takes approximately an hour to smoke a 1 inch pork chop at 225 degrees F (or until it reaches an internal temperature of 145 degrees F).
Are Smoked Pork Chops Fully Cooked
Hot-smoked pork chops (like this recipe) are fully cooked once they reach an internal temperature of 145 degrees F.
Are Smoked Pork Chops Pink
It is definitely okay if pork chops are a little pink in the middle as long as they reach that internal temperature of 145 degrees F.
How Do You Tell if Smoked Pork Chops are Done
Pork Chops are done cooking when they reach 145 degrees 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 if how your meat is progressing on the smoker.
Easy Pork Chop Brine
If you want to use a quick pork chop brine simple combine 4 cups water, 1/4 cup kosher salt and 1/2 cup apple juice. You can also add in other aromatics, onions, peppercorns, garlic, etc. Combine brine in a food safe container. Add pork chops and ensure they are fully submerged and salt has dissolved. Let brine a minimum of 2 hours or up to overnight. Pork needs to be stored in an airtight container in the refrigerator for the duration of the brine process. Remove from brine, pat dry and cook as directed below.
What to Serve With
- Smoked Asparagus
- Smoked Potatoes in Foil
- Smoked Baked Beans
- Lemon Pasta
- Deviled Egg Potato Salad
- Spicy Purple Cabbage Coleslaw
- Smoked Green Beans
How to Smoke Pork Chops
I highly recommend using high-quality meat! It make such a difference!
Pat your pork chops dry with a clean paper towel.
Season with salt and pepper (or a pork chop seasoning).
Place on the smoker and let cook for approximately 50-60 minutes or until they reach an internal temperature of 145 degrees F.
If you wish to sear them at the end you can crank up your heat on the smoker or you can toss the pork chops on the grill (on high heat) for a minute or so!
Let rest for 5-10 minutes.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Smoked Pork Chops – a simple, tried-and-true recipe that teaches you how to smoke your pork chops!
- (4) 1 inch pork chops (preferably bone-in)
- kosher salt and ground black pepper
- Preheat smoker to 225 degrees F.
- Pat pork chops dry with a clean paper towel.
- Season with kosher salt and ground black pepper.
- Place pork chops on the smoker and let cook for 50-60 minutes or until the internal temperature reaches 140 degrees F.
- Remove pork chops from smoker and then turn smoker all the way up and sear the pork chops on both sides (alternatively you can sear the pork chops on your grill if you want).
- Once seared, remove pork chops from smoker (or grill) and let rest for 5-10 minutes.
- Serve and enjoy!
- Seasoning: alternatively you can use this pork chop seasoning if you want!
- Brine: If you want to use a quick pork chop brine simple combine 4 cups water, 1/4 cup kosher salt and 1/2 cup apple juice. You can also add in other aromatics, onions, peppercorns, garlic, etc. Combine brine in a food safe container. Add pork chops and ensure they are fully submerged and salt has dissolved. Let brine a minimum of 2 hours or up to overnight. Pork needs to be stored in an airtight container in the refrigerator for the duration of the brine process. Remove from brine, pat dry and cook as directed. Read more here!
- Marinades: we do have some amazing pork chop marinades on the blog, but when you are smoking I wouldn’t necessarily recommend going heavy on a seasoning OR marinating – it covers up a lot of that smokey flavor. If you want to do a marinade or go heavier on a seasoning then I would recommend just grilling your 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: I love using apple here (apple + pork are a staple bbq combo).
Keywords: smoked pork chops