This Smoked pork chops are the perfect summer meal. Smoky and deliciously juicy, these seasoned bone-in chops are so easy to make you’ll be happy to serve them.
If you love smoked pork, you should try this Traeger Smoked Bacon and Smoked Ribs.
Table of contents
recipe details
Summer is great for al fresco BBQs and delicious smoked meats like these smoked pork chops. I love serving these chops because they’re filling, easy, and great with other dishes.
- TASTE GOOD: These pork chops have a delicious, smoky apple flavor from the pellets. They are salted and seasoned with garlic and onions to enhance the savory flavor of the meat.
- TEXTURE: These smoked pork chops are so juicy and tender. The outside has a delicious crust thanks to the cast iron skillet they are cooked in.
- TIME: These chops take 90 minutes to prepare.
- EASE: This recipe is very easy to prepare and requires only a few ingredients. Just follow these step-by-step instructions and pictures to have the best smoked pork chops every time.
what you will need
Ingredient Notes
- pork chops Bone-in chops work best as they stay moist during the smoking process.
- apple wood pellets These add great complementary flavor to the pork as it is smoked.
Add-Ins and Substitutions
- Substitute another incense pellet. Applewood goes great with pork, but you can also use hickory, cherry, maple, or pecan wood pellets.
- Add brown sugar- For even more sweetness, mix the brown sugar with the spices. As the pork cooks, it caramelizes nicely.
- Substitute another piece of meat. You can use boneless pork chops, but reduce the cooking time to avoid drying out. This recipe is also suitable for chicken thighs, drumsticks and breasts.
- Use different spices. Try these smoked pork chops with fennel seeds, BBQ rub, red pepper flakes, ground mustard or cayenne pepper.
How to make smoked pork chops
- Preheat the smoker. Preheat your smoker to 225 degrees Fahrenheit and make sure there are enough pellets in it.
- mix spices. In a small bowl, combine salt, black pepper, paprika, onion powder, and garlic powder. Then put it aside.
- Rub the chops with oil and spices. Drizzle the olive oil on all sides of the pork chops. Then evenly season the pork chops on all sides with the spice mixture.
- Smoke the pork. Place the pork chops on the smoker, close the lid, and cook until the internal temperature of the chops is 145 degrees F, about 60 to 90 minutes.
- Fry the pork in cast iron. Remove the chops from the smoker. Place butter in a cast iron skillet and heat over medium-high heat. Then sear each side for about 30 seconds to create a golden brown crust. Let rest on a foil-covered plate for 5-10 minutes before serving.
Pro tip: As they rest, set up a tent of foil over the cooked pork chops to keep them warm for serving after the resting time is up.
recipe tips
- Preheat the smoker. Bring the smoker to 100°C before adding the seasoned pork chops so they get a nice crust instead of slowly heating and steaming.
- Check the doneness with a meat thermometer. Make sure the meat is at least 145 degrees at its thickest point before removing it from the smoker.
- Finish in the cast iron skillet. Cooking the pork chops in butter in the cast iron skillet adds flavor and a delicious crust that makes these chops irresistible.
- Let it rest before you cut it. Don’t cut the meat straight away. Let it sit for at least 5-10 minutes to allow the pork to reabsorb the juices. Otherwise they will go out when cutting.
FAQs
Bone-in pork chops should be smoked at 225 degrees Fahrenheit for 60–90 minutes to achieve an internal temperature of 145 degrees. Depending on the thickness of the chops, they may require a little more or less cooking time.
Yes, you should flip your pork chops halfway through the smoking process so they are evenly cooked and have a good crust on both sides.
serving suggestions
These smoked pork chops are a great accompaniment to barbecues and picnics. Serve them with salads, side dishes and delicious sauces and round off the meal with a dessert.
- sauces: Serve these chops with homemade BBQ sauce, 3-ingredient chick-fil-a sauce, yum yum sauce, or chimichurri sauce.
- salad: Pair these smoked pork chops with a tri-color pasta salad, cucumber tomato feta salad, chicken salad with grapes, or potato salad with baked salmon.
- Pages: Enjoy these chops with some bacon-wrapped asparagus, air fryer corn on the cob, buttermilk cornbread, or seared pork belly ends.
- Dessert: Finish off the meal with cherry pie, lemon cupcakes with raspberry buttercream, chocolate caramel pretzel bars, or chewy chocolate chip cookies.
Make this recipe ahead of time
Go on: You can prepare the spice mixture in advance and then oil and rub the meat. Place them in the refrigerator on a plate covered with plastic wrap until ready to smoke.
storage: Once chilled, store these smoked pork chops in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze these chilled chops wrapped in foil and plastic wrap and placed in a ziplock freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
More smoked meat!
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Full recipe guide
Smoked pork chops
These deliciously juicy smoked pork chops are covered in a buttery, spiced crust and very easy to make.
Press Pen rate
Servings: 4
Calories: 385kcal
instructions
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Preheat your smoker to 225 degrees F. Make sure there are enough pellets in it. I recommend using apples for smoking pork, but other fruitwoods will work as well.
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In a small bowl, mix together the salt, pepper, paprika, onion powder, and garlic powder. Then set aside.
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Drizzle the olive oil on all sides of the pork chops. Then evenly season the pork chops on all sides with the spice mixture.
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Place the pork chops on the smoker, close the lid and cook until the internal temperature of the chops is 145 degrees F. Use an instant-read thermometer for this step. This can take between 60 and 90 minutes. It really depends on how thick your pork chops are.
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Remove the chops from the smoker. Place the butter in a cast iron skillet and heat over medium-high heat. Then sear each side for about 30 seconds to create a golden brown crust. Place on a plate and cover with foil. Leave to rest for 5-10 minutes before serving.
Remarks
- Preheat the smoker. Bring the smoker to 100°C before adding the seasoned pork chops so they get a nice crust instead of slowly heating and steaming.
- Check the doneness with a meat thermometer. Make sure the meat is at least 145 degrees at its thickest point before removing it from the smoker.
- Finish in the cast iron skillet. Cooking the pork chops in butter in the cast iron skillet adds flavor and a delicious crust that makes these chops irresistible.
- Let it rest before you cut it. Don’t cut the meat straight away. Let it sit for at least 5-10 minutes to allow the pork to reabsorb the juices. Otherwise they will go out when cutting.
Nourishment
Calories: 385kcal | Carbohydrates: 3G | Protein: 36G | Fat: 25G | Saturated Fatty Acids: 9G | Polyunsaturated fat: 3G | Monounsaturated fatty acids: 10G | trans fats: 0.4G | Cholesterol: 132mg | Sodium: 1260mg | Potassium: 661mg | Fiber: 1G | Sugar: 0.3G | Vitamin A: 1050IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 2mg
Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!