Smoked Pork Chops: Quick and Easy Recipe

One of my favorite meat cuts to prepare for special occasions are smoked pork chops. These cuts are quite simple to prepare and taste fantastic. Also, pork chops can quickly feed a large group of people without costing a lot of money.

That’s why this meat cut is always on my cookout menu. I’ve smoked pork chops for my guests and family for years, and I love that this lean pork cut can be cooked in different ways. In today’s article, I’ll explain how I make smoked pork chops and highlight the best sides that accompany the dish. By the end of the article, you’ll know exactly how to smoke pork chops.

Smoked Pork Chop Recipe


  • 4 1-inch cuts of pork chops
  • Pork brine: 2 cups of water, 4 teaspoons of salt and 1 teaspoon of sugar
  • Dry spice rub: garlic powder, onion powder, brown sugar, paprika, chili powder, black pepper, and kosher salt
  • 1 teaspoon of olive oil
homemade smoked pork chops


Step 1

The first step is to make a brine. Pour 2 cups of water into a medium pot and leave it to boil. Once the water boils, add 4 teaspoons of salt and 1 teaspoon of sugar and stir for 3 to 4 minutes. Turn off the stove and let the brine cool to room temperature.

Afterward, pour the brine into a bowl or zipper bag, add the chops in the brine, and place in the fridge overnight or for 5-7 hours. After the chops have been in the brine for 7 hours, remove and pat them dry with a paper towel. Ensure that the pork chops are completely dry.

Step 2

Fill the grill with pellets and wood, and preheat the grill to 225 degrees Fahrenheit. I use a pellet smoker when cooking my tender pork chops. I advise that you use light to medium-flavored smoke. My personal favorite is apple wood.

Step 3

Next, season both sides of the chops with a dry spice rub. I make a dry rub by mixing garlic powder, onion powder, brown sugar, paprika, chili powder, black pepper, and kosher salt. Afterward, rub a dash of olive oil and prepare to smoke pork chops.

Step 4

Place the seasoned chops on the smoker’s grill grates and cook until the meat reaches a temperature of 145 degrees F. Once done, remove the meat from the grill and let it rest for ten minutes.

Smoking Tips

  • Buy thick-cut pork chops. Since we’re cooking the pork chops on low heat, we want to thoroughly cook them while maintaining their moisture. Thick cut pork chops can withstand longer cooking times. So, the smoky flavor from the grill can permeate the meat.
  • Perfectly render the fat for maximum flavor. Fat has a lot to do with the meat’s flavor. If it isn’t cooked properly, the texture may be unpleasant and inedible. I don’t recommend cutting off the fat from the chops because it gives the cut more flavor. I enjoy the flavor and juiciness that the fat adds to the pork chops.
  • Smoked pork chops are best seared after smoking to seal in all the tasty juices.
  • Remove the meat just as the internal temperature of the smoked pork chop reaches the desired temperature of 145 degrees because the meat continues to cook outside the smoker.
  • You can store leftover smoked pork chops in the fridge for up to 5 days. These leftovers taste particularly delicious when used in sandwiches, tacos, and eggs.
  • If you’re in a rush, you’re allowed to skip brining the meat. Even without the overnight brine, a delicious rub and low, consistent cooking will still produce flavorful, soft meat.
  • Don’t brine the pork chops any longer than 15 hours. The texture of the pork will be ruined by the excessive saltiness of the pork chops.

Other Ways to Cook Smoked Pork Chops

Aside from smoking your pork chops you can cook this meat cut on a stove top and in an oven. Here’s how:

grilling pork chops

Cooking on Stovetop


  • 4 1-inch pork chops cuts
  • 1 tablespoon of cooking oil/olive oil
  • Dry spice rub (garlic powder, onion powder, brown sugar, paprika, chili powder, black pepper, and kosher salt)


  • Heat 1 tablespoon of cooking oil or olive oil in a pan. Set the heat to medium-high. Then, wait for the oil to start smoking. Don’t forget to season the meat with dry spice run or pepper and kosher salt may suffice.
  • Fry the pork chops for two minutes on each side. Both sides should be brown after searing for 4 minutes.
  • Cook the pork chops for one minute on a lower heat. Then, use a meat thermometer to check the pork chops’ temperature after 1 minute. For the pork chops to be safe to consume, they must reach a minimum temperature of 145 °F. If not, let it simmer on the stove top for an additional 1–2 minutes.
  • Once the chops are done, switch off the stove and let the meat rest for about 10 minutes before you start carving.

Oven Roasting


  • 4 1-inch pork chops cuts
  • 1 teaspoon kosher salt and pepper


  • First, preheat your oven to 350 degrees F
  • Then, pat the meat dry and rub kosher salt and pepper on both sides
  • In a skillet over medium-high heat, sear the smoked pork chops on one side. The chops should fully brown on one side for three to four minutes. Reduce the heat on the burner if the pork chops begin to smoke. The pork chop has a crispy exterior when it is seared before baking
  • In a baking pan, place the browned side of the pork chops up. You don’t need to line or grease the baking pan
  • Roast the chops for roughly 20 minutes. Then, check the internal temperature of the meat cut with a meat thermometer after 20 minutes. Cook until the internal temperature reads 145 degrees F
  • Serve the chops by moving them from the pan to a dish

What are Pork Chops?

Pork chops are cuts of meat taken from the pig’s shoulder or loin. These cuts of meat can be bone-in or boneless. Pork chops are a popular option for grilling and baking, and they taste delicious with a number of side dishes.

When buying pork chops, look for pink-colored cuts with some marbling. Avoid pork chops with a pale color or excessive fat.

Pork Chop Cuts

Pork chops come in four different cuts. Here’s more on these cuts.

• Rib Chops

The most sought-after cut of pork chop is the rib chop. It is cut from the rib region of the pig and has a bone on one side. This cut is my favorite, and I love its deliciously tender mouthfeel.

• Shoulder Chops

The cut is quite difficult to find in stores. Why? It’s not that desirable because it contains a lot of bones and gristle. That said, this cut packs some flavor and tastes delicious when braised.

raw pork chops

• Loin Chops

The center of this pork chop cut is a T-bone. There are two different types of meat on this cut: tenderloin on one side and loin on the other. For this reason, this cut is the trickiest to smoke.

• Boneless Chops

This piece of meat is the leanest pork chop cut. It has minimal fat, bones, and connective tissue. This means you can overcook this cut if you’re not careful.

The Best Grill to Cook Smoked Pork Chops

Pork chops are delicious regardless of the smoker used to prepare them. Here are my top three smokers’ suggestions for smoking pork chops.

1. Pellet Grill

A pellet grill cooks pork chops at a low temperature. These smokers cook the meat in a heated chamber using wood pellets for extra smoky flavor. One advantage of using a pellet grill is that you can leave the meat to cook and check on it at intervals.

2. Electric Grill

Electric grills cook at a low temperature for a long time, which is great for pork chops. This smoker also includes a thermometer, allowing you to precisely monitor the temperature of the grill while smoking. In my experience, electric grills are easy to use and come with features that make smoking pork chops easier.

3. Charcoal Grill

Another great option for smoking pork chops is a charcoal grill. These grills are compact and can fit into small backyard spaces. Moreover, they are cheaper than other smokers and easier to maintain.

Charcoal grills require more attention when smoking pork chops, and you need to turn the meat over often. A charcoal grill uses charcoal to provide you with low, direct heat. You can use flavored wood to add extra flavor to the smoked chops.

Best Pork Chops Side Dishes

Although this smoked pork chops recipe is tasty enough on its own, eating it with a delicious side dish is always a good idea. Here are some of my favorite recommendations that go great with this tender meat cut.

  • Roasted potatoes: The crunchiness of the potatoes goes exceptionally well with the meaty flavor of the pork chops
  • Coleslaw: Coleslaw uplifts the overall flavor of the meal and adds a burst of freshness to the delicious pork chops
  • Wedge salad: Wedge salad is another splash of greens that adds a light and fruity layer to this dish
  • Mac and cheese: Another tasty side dish you should try with smoked pork chops is mac and cheese. It’s creamy, smoky, and tastes fantastic.

Frequently Asked Questions

1. How Do You Make Smoked Pork Chops and Keep Them Moist?

First season them with your preferred dry rub and bind them with some olive oil. Set your smoker to 225 degrees Fahrenheit for a low and slow cooking temperature. Then, smoke until the internal temperature reaches 145 degrees F. Make a foil tent and let the meat rest before serving.

grilled pork chop with fries and greens

2. How Do I Know When a Pork Chop is Done Without a Thermometer?

Cutting into a pork chop is the best way to confirm the meat’s doneness without using a meat thermometer. There shouldn’t be any bright pink tinge, and the juices should look clear.

3. Do I Need to Flip Pork Chops?

Some people feel that flipping pork chops during the smoking process will result in more even cooking. Others believe that flipping the meat can cause them to overcook or become dry. Personally, I flip my pork chops to get grill marks on all sides and to allow them to cook evenly on all sides.


Smoked pork chops are the star of every barbecue. Few cuts can compare with the tenderness and flavor of a perfectly smoked pork chop. Remember to follow my recipe to get the most delicious smoked pork chops. Also, feel free to use your own special seasoning for a more unique taste. Pork chops are versatile cuts, so you can experiment until you find your favorite recipe.