Smoked pork chops come out perfectly tender and juicy, full of rich smoky flavor. Enjoy them for a simple meal or double the recipe for guests.
Three ingredients are all you need for a mouthwatering main dish that’s ready in about an hour.
Because the smoker does all the work, you’ll have plenty of time to throw together your favorite side dishes without having to multitask.
Use the same rub for a hint of smoky flavor or swap it for something else. Either way, you’ll have them on the table in under 30 minutes!
Smoked Pork Chops – Helpful Tips and Tricks
- Avoid using cold meat. Let the chops sit out on the counter for about 30 minutes before cooking to avoid a tough, dry center. You can add the oil and seasoning during this time, preferably right before it goes on the grates.
- Press in the rub. Not only does this help to infuse the flavor throughout, but the spices are less likely to fall off when they are well adhered to the surface.
- Don’t have a smoker? Use indirect cooking with a BBQ or Big Green Egg instead. Be sure to soak your wood chunks for about 2 hours, then follow the recipe as directed.
- Check the temp. When smoking a pork chop, it’s especially important to use a meat thermometer since cooking times may vary. Insert the probe into the center of the thickest part for an accurate reading.
My rainbow fruit salad adds a sweet balance to the smoky flavors of the meat and can be made while you wait.
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FAQ – Common Recipe Questions
At what temperature are smoked pork chops done?
It has long been thought that 160°F was the safe temperature for pork, but that is actually outdated advice.
According to the USDA, it’s perfectly safe to aim for an internal temperature of 145°F especially if you let it rest afterwards. This guarantees a juicy center while still avoiding any harmful bacteria.
Can I make a double batch of these easy pork chops?
Sure, as long as there is enough room in your smoker. It’s important to leave some space between each chop so they cook evenly.
Also, those in the center of the grates may cook faster than those on the outer edges so you may need to rotate them halfway.
What’s the best way to reheat leftovers?
To guarantee juicy, tender bites you will want to use your oven. Place the meat in a baking dish, then add some water or broth and cover with foil.
Heat at 350°F for 10 to 15 minutes or until warmed through.
With love from our simple kitchen to yours.
Smoked Pork Chops
- 8 ounces Pork Chops, 1 inch thick
- 1 tablespoon extra virgin olive oil
- 1/4 cup TSRI Sweet BBQ Rub
TSRI Sweet BBQ Rub
- 1 1/2 tablespoons light brown sugar
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons New Mexico Chile powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano, crushed
- 3/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, to taste
- Preheat the smoker to 250°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- Pat the pork chop dry with a paper towel.
- Drizzle some olive oil over the pork chops and rub the oil until they are coated.
- Sprinkle each pork chop with the rub. Gently push and rub the seasoning into the meat.
- Place your pork chops in the middle of the smoker on the grates.
- Cook for 60 minutes. Check the temperature. Ours was 150-degrees F.
- Cook for an additional 30 minutes or until the internal temperature reaches 160-degree F.
- Once it reaches the correct internal temperature, take off the heat, cover with aluminum foil and rest for 10 minutes.
- Enjoy with your favorite sides!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2021
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