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 loaded 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
- 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
- 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.