5 ingredient main entree that comes together easily for comforting dinner. The simple paprika based rub combined with the mild oak flavor put these chops over the top.
Crank up the B.B. King cause smoking pork chops require some good blues.
Here are the ingredients you’ll need to make smoked pork chops
Apple Cider Brine (apple cider vinegar, brown sugar, fresh thyme or oregano, garlic, kosher salt, pepper)
Bone-in thick cut pork chops
Simple spice rub (kosher salt, black pepper, paprika, garlic powder)
How to cook smoked pork chops
Smoking pork chops is a simple affair. Don’t overthink things. Just:
- Brine
- Season
- Smoke
- Eat
Brine the Pork Chops
A good pork chop brine is the key to juicy porks regardless of how you cook them. Brines also add flavor and depending on ingredients you use, will add color as well. This apple cider brine includes brown sugar. The combination of sugars helps provide that darker color when smoking.
I brine overnight, but you should brine for at least 6 hours. After brining, pat the chops dry with a paper towel and then allow them to sit and reach room temperature.
Season the chops
Smoked pork chops don’t need a lot of seasoning for flavor. The brine and actual wood smoke provide a lot in the flavor department. I simply season with kosher salt, some coarse black pepper, garlic and paprika. Most days it’s simply salt and pepper, but I was really pushing for dark pork chops and the red, earthy paprika provides that on top of the brine.
Smoke the chops
How you smoke the chops in terms of temperature and time will depend on your smoker and the thickness of the chops. Smokers vary in their ability to maintain consistent temperatures which produce different time results. Obviously thicker chops will take longer, so keep that in mind.
I cooked my chops in my Traeger Pellet Smoker which is efficient, easy to use, and it does a good job of maintaining a steady temperature. I smoke the chops between 225-250 degrees. Chops are done when they reach an internal temperature of 145 degrees which should take you about 45-60 minutes.
Serving Suggestions
Serve these juicy chops with a side of roasted brussels sprouts with grapes or simple bell pepper salad
Additional cooking tips
- Choose bone-in chops as they’re more flavorful
- The thicker the chop the better when smoking
- Cook time is relatively short so you have flexibility in the type of wood you use.
- After the chops are done cooking, let the chops rest 5-10 minutes before serving.
- Serve with a side of roasted brussels sprouts with grapes or simple bell pepper salad
For other pork based dishes try these:
- Brined Pork Chop
- Smoked Spare Ribs
- Puerto Rican Pork Chops
- Pork Belly Burnt Ends
- Fried Pork Chops
- Grilled Pork Steaks
If you make these pork chops, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- Smoker
Ingredients
For the Pork Chops
- 3 1 ½-Inch thick Bone-In Pork Chops
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- ½ tablespoon paprika
- 1 teaspoon ground garlic
For the Brine
- 1 cup Apple Cider
- ⅓ cup kosher salt
- 4-5 black peppercorns
- 2 tablespoon brown sugar
- 3 cloves garlic peeled and smash
- Fresh Herbs thyme or oregano
Instructions
For the brine
- Add all the ingredients in a mixing bowl. Stir until sugar and salt dissolve.
For the Pork Chops
- Brine the pork chops overnight in the refrigerator.
- Remove chops from the fridge, pat dry using a paper towel, then season generously with the spice seasonings. Let chops reach room temperature.
- Prepare smoker for indirect grilling.
- Smoke pork chops at 250 degrees for about 45 minutes or slightly longer depending on smoker. Chops should be at an internal temperature of 145 degrees. Feel free to remove them at 140 degrees as they will continue to cook off the grill and reach desired temperature.
Notes
- Choose bone-in chops as they’re more flavorful
- The thicker the chop the better when smoking
- Cook time is relatively short so you have flexibility in the type of wood you use.
- After the chops are done cooking, let the chops rest 5-10 minutes before serving.
- Serve with a side of roasted brussels sprouts with grapes or simple bell pepper salad