These smoked pork chops are thick, bone-in chops coated in homemade BBQ spice rub and smoked at low temperature until tender and juicy. An easy and unique dinner option that’s packed with flavor!
Whenever I go to restaurants, if a pork chop is on the menu, I have to order it. Especially if it’s a smoked pork chop! These homemade smoked chops are as good as the restaurant version, serve them with corn casserole and parmesan roasted broccoli for an unforgettable meal.
In my opinion, pork chops are an underutilized cut of meat. They’re inexpensive, full of flavor and can be dressed up in so many different ways. These smoked pork chops are one of my favorite ways to use my smoker – they’re relatively quick cooking yet totally satisfying.
How do you make smoked pork chops?
The first step is to prepare a brine. You’re probably wondering, why would you need to brine pork chops? Pork is a naturally lean meat, and the brine both infuses the meat with flavor, and also helps to prevent the pork from drying out in the smoker. The brine is a mixture of salt, sugar, herbs and spices. The pork chops are then coated in homemade BBQ spice rub, before they get seared and head off to the smoker.
Tips for Smoked Pork Chops
- This recipe works best with thick cut pork chops; look for pork chops that are at least 1 1/2 inches thick. If you opt for thinner pork chops, you’ll need to reduce the smoking time so that they don’t overcook.
- If you don’t want to make your own spice rub, you can use your favorite store bought spice mix.
- I sear the pork chops first to add extra flavor and a little caramelization. You can sear your chops on a grill, in a grill pan, or in a skillet. If you’re pressed for time, you can even skip this step although I think it’s worth it.
- Bone-in pork chops work best for this recipe. I wouldn’t recommend using boneless chops.
How long does it take to smoke pork chops?
It takes anywhere from 45 minutes to an hour to smoke pork chops, depending on the thickness of your chops. Be sure not to let your meat sear for too long before you put it in the smoker, otherwise it will be mostly cooked through before it even absorbs any of that great smoky flavor!
Which wood is best for smoking pork?
I like to use apple wood to smoke these pork chops, as it imparts a mild and slightly sweet flavor that doesn’t overpower the meat. Other great options include cherry wood, hickory, maple, or pecan wood.
When are pork chops done?
I like to cook my smoked pork chops until they’re just slightly pink in the middle, I find that the meat is perfectly juicy and tender this way. You’ll want to use a probe thermometer to keep track of the internal temperature of the pork while it’s cooking. When the thermometer reaches 145 degrees F, your pork is ready.
What goes with smoked pork chops?
I like to serve a starch along with a vegetable when I make smoked pork chops. Some of my favorites include
- Homemade Rice-A-Roni
- Glazed Carrots
- Bacon Wrapped Asparagus
- Baked Potato Wedges
- Mashed Sweet Potatoes
Once you try these smoked pork chops, you’ll never want to use any other cooking method again! Even my kids loved this one, it’s been on our permanent rotation for many months.
Smoked Pork Chops
Ingredients
- 4 thick cut bone in pork chops at least 1 1/2 inches thick
- 8 cups water divided use
- 1/4 cup kosher salt do not use table salt
- 3 tablespoons sugar
- 1/2 teaspoon ground allspice
- 2 teaspoons fennel seeds lightly crushed
- 2 teaspoons whole peppercorns
- 1 bay leaf
- 2 cloves garlic crushed
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 3 tablespoons BBQ rub
Instructions
- Pour 1 cup of boiling water into a large bowl that will fit all of the pork chops. Make sure the bowl will fit into your refrigerator.
- Add the salt and sugar to the water and stir until dissolved
- Add the allspice, fennel seeds, peppercorns, bay leaf, garlic and thyme to the bowl.
- Add 7 cups of very cold water to the bowl and stir to combine
- Place the pork chops in the bowl, making sure that they're completely submerged. You can add more water if needed.
- Cover the bowl and place it in the refrigerator for at least 6 hours, or up to 24 hours.
- Remove the pork chops from the brine and pat dry with paper towels
- Preheat an electric smoker to 250 degrees F. Load apple wood chips into the smoker.
- Preheat a grill, skillet or grill pan to medium high heat
- Drizzle the olive oil over the pork chops, then rub the BBQ spice onto both sides.
- Place the pork chops on the grill or grill pan and cook for 2-3 minutes per side or until just slightly charred.
- Place the pork in the smoker and cook for 45-60 minutes or until a thermometer inserted into the thickest part of the pork chop registers 145 degrees F.
- Let the pork chops rest for at least 5 minutes, then serve.
I was brought as a “shake and bake” pork chop boy. Nothing fancy, just shake the seasoning on and throw it into the oven. I therefore, didn’t care for pork chops for quite some time. It did the trick as a kid but that’s it.
Now this recipe has restored my faith in pork chops. I I don’t think there’s a better recipe out there on how to brine and then smoke your pork chops. This recipe is absolutely phenomenal. The pork comes out, tender, juicy, and very flavorful. Now I used Cherrywood instead of Applewood because I didn’t have Applewood, but it turned out fantastic regardless. make sure you brighten this for a full 24 hours though. Yes, you may get some infusion with six hours, but you won’t get the full effect if you don’t brine it for 24.
I had two approx 1” chops in the freezer and made this with a 5 hour brine…did sear after smoking… husband was asking for more.. will definitely make again.
The BEST pork chops I’ve ever had…thank you! Brined for 24 hrs-then about an hour on smoker and oh so perfect. Tender, juicy, moist and flavorful!! This is how I’m doing chops from now on!!
So glad to have this in my wheelhouse.
Add a Lil liquid smoke to the brine
Why would you sear before smoking? That’s going to impede smoke penetration. Gotta reverse sear on this one.
So you’re saying to sear the chops after smoking the chops?
Hi. This was so delicious that I am still thinking about how great it was. I found some of the chops to be a little salty. The recipe says to blot each chop after brining with a paper towel but can you rinse of the brine as well?
That’s fine, but your best bet is to brine it for a little less time!
This has to be the most amazing pork chop I’ve made! The meat was smokey and tender.
This recipe looks delicious! I’d like to make but don’t have a smoker. How do you think the chops would turn out if I simply grilled them on a gas Weber? Any suggestions would be greatly appreciated.
Thanks!
You may want to try my grilled pork chops instead! https://www.dinneratthezoo.com/grilled-pork-chops/
You can buy a kit to turn your Weber grill into a smoker. I love mine.
Delicious! Made as written except subbed 1/2 tsp celery seed for fennel as I don’t care for fennel. The BBQ rub is almost identical to the one I have been making for years 🙂 Great first experience with smoking pork chops – thank you!
Super pork chops! I brined for about 9 hours, seasoned them and then allowed them to get to room temp before putting on the grill. Grilled as directed, but used my IR sear burner to get a little more color. Made enough for some guys that were doing some work at my son’s house and everyone loved them. Recently asked the guys to come back and do a backsplash in the kitchen and they said only if I make the pork chops again!
Best pork chops I have ever eaten or made in 67 years!!! Well worth brining and smoking.
I’m 54. This is the most delicious meal I ever ate and I’m not even a fan of pork. I used Porkasaurus original rub and only brined it for 5 hours. It seems impossible that it could be better, but next time I will brine it for the full 24 hours.
I had some 1/2 in boneless chops my guy bought for some reason. Was looking to clear them from the freezer and came across this recipe. I subbed a few herbs in the brine and they turned out super flavorful and juicy. I seared on a hot cast iron for about 15 sec each side then right into smoker. Only took 10-15 mins at 225 and took them out when temp 140 for carryover cooking. Really loved them. Used a generic spice blend for seasoning. Won’t buy these cuts again but this recipe helped me make the most of what I had. Thanks!!