These thick, juicy smoked pork chops seasoned with a simple spice rub and smoked at low temperature are delicious dinner options that are easy to make and packed with flavor.
The seasonings and smoking process infuse them with a savory and smokey flavor, that will make these smoked pork chops the hit of your next get-together.
The aroma of smoked pork chops out of the smoker is an irresistible temptation, and not just for barbecue enthusiasts. It’s a mouthwatering combination of tenderness and smokiness that delights the palate.
If you love pork chops, make sure to try my pan-seared pork chops and smothered pork chop recipes.
Ingredients to make Smoked Pork Chops
Let’s start by gathering the ingredients we need to make our smoked pork chops recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What type of pork chops should I use?
I prefer thick pork chops, so I cut mine from a whole pork loin. This way, you can control the thickness.
If you’d rather not cut your own boneless chops, this recipe will work with pre-cut boneless chops, loin chops, rib chops, and any other type of bone-in pork chops available at your local grocery store. Cooking time may vary slightly depending on the thickness of the pork chops.
I would advise using thick-cut pork chops for smoking. Thin cut chops will cook too fast, becoming tough and dry.
How to make Smoked Pork Chops
- Add the kosher salt, black pepper, garlic powder, thyme, cumin, and cayenne pepper to a small bowl.
- Mix to combine.
- Cut the loin down into 1 ½ inch chops, and pat them dry using paper towels.
*Depending on the size of the loin, you may get more than 6 chops. You can smoke them all or save the extra for another recipe. - Rub the chops with olive oil,
- Then season them with the dry spice rub.
- Coat both sides of the pork chops with the dry rub.
- Preheat your smoker to 250 degrees.
*Let the chops come to room temperature while the smoker heats. - When the smoker has heated, add your favorite wood chips to the smoker tube. For this pork chop recipe, we used hickory wood chips.
*I love my electric smoker, but you can also use a Trager pellet smoker, charcoal grill, propane smoker, or grill to create delicious smoked meats; it’s a personal preference.
- Place a thermometer probe in the thickest part of the pork chop, then place them on the smoker rack with a pan underneath to catch any drippings.
- Place your pork chops on the smoker rack with a pan underneath to catch any drippings. Let the chops cook for 1 ½ – 2 hours or until they reach an internal temperature of 140 degrees.
*Cooking times will vary depending on the thickness of the chops
Continue to add wood chips to your smoke tube for the first hour and a half of the smoking process this will help to add a delicious smoke flavor to the meat.
- Remove them from the smoker and allow them to rest for 10 minutes before slicing. This will give the juices time to redistribute through the meat.
These smoked pork chops are a delicious option for busy weeknights, game days, or family get-togethers. With just a few minutes of prep so you don’t have to spend all day kitchen. That’s a win-win in my book.
Store any leftovers refrigerated, well covered, or in an airtight container for 2-3 days.
Recipe FAQ’s
I like to use Hickory wood chips, it adds a strong bacon-like flavor. But fruit woods like apple wood, peach wood, or cherry wood are also excellent choices. These woods provide a mild and sweet smoke flavor that complements the meat well.
The best temperature to smoke is 250 degrees Fahrenheit. Cooking at this temperature will help ensure that the pork is fully cooked while retaining its moisture and flavor. Cooking at a lower temperature, such as 225°F, will take longer and could result in drier, tougher meat.
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Smoked Pork Chops
Equipment
- Smoker
Ingredients
- 3 – 5 lb pork loin or 6-8 pre-cut pork chops (center cut or loin cut)
- 2 teaspoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper *optional depending upon taste
Instructions
- I prefer thicker pork chops, so I cut them down from a loin. This recipe will work for pre-cut chops, center-cut chops, and loin chops, although cooking time may vary slightly depending on the thickness of the pork chops.
- Add the kosher salt, black pepper, garlic powder, thyme, cumin, and cayenne pepper to a small bowl. Mix to combine.
- Cut the loin down into 1 ½ inch chops, and pat them dry using paper towels.Depending on the size of the loin, you may get more than 6 chops. You can smoke them all or save the extra for another recipe.
- Place the chops in an aluminum tray or baking dish.
- Rub the chops with olive oil, then season with the dry seasoning mixture, coating both sides.
- Preheat your smoker to 250 degrees.*Let the chops come to room temperature while the smoker heats.
- When the smoker has heated, add your favorite wood chips to the smoker tube for this recipe, we used hickory wood chips.
- Place a thermometer probe in the thickest part of the pork chop.
- Place your pork chops on the smoker rack with a pan underneath to catch any drippings. Let the chops cook for 1 ½ -2 hours or until an internal temperature of 140 degrees has been reached. *Cooking times will vary depending on the thickness of the chops.
- Continue to add wood chips to your smoke tube for the first hour and a half of the smoking process this will help to add layers of flavor.
- When the pork chops have reached the desired temperature of 145 degrees F. remove them from the smoker and allow them to rest for 10 minutes before slicing. This will give the juices time to redistribute through the meat.
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