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