Artisan Smoked Pork Chops

Welcome to the ultimate guide for creating the most succulent and flavorful Smoked Pork Chops you’ve ever tasted! Forget everything you thought you knew about dry, tough pork chops. This comprehensive recipe unlocks the secrets to achieving perfectly juicy and tender results every single time. With a strategic overnight brine, a meticulously crafted rub, and the magic of low and slow smoking, you’ll transform ordinary pork chops into an unforgettable culinary masterpiece. Prepare for rave reviews from friends and family who will undoubtedly declare these the “best pork chops I’ve ever had!”

Elevate your meal by pairing these incredible smoked pork chops with classic comfort sides. Our favorites include a hearty batch of BBQ Baked Beans and a refreshing Blue Cheese Potato Salad, making for a truly complete and satisfying dining experience.

The Path to Perfect Pork Chops: Unlocking Tenderness and Flavor

There’s a simple truth about these smoked pork chops: they consistently earn accolades from everyone who tries them. The common refrain? “These are genuinely the best pork chops I’ve ever had – so unbelievably juicy and tender!” And honestly, they’re not wrong. This isn’t just a claim; it’s a promise delivered through a straightforward, yet highly effective four-step process that guarantees exceptional results. Let’s dive into what makes these pork chops stand out:

1. The Essential Overnight Brine: The Foundation of Juiciness. Our journey to ultimate tenderness begins with an overnight brine. This isn’t merely soaking; it’s a scientific process where pork chops are submerged in a carefully balanced solution of salt, sugar, and water. The salt in the brine works wonders by denaturing the proteins in the pork, allowing them to absorb and retain significantly more moisture. This crucial step acts as a built-in safeguard against drying out during the smoking process, ensuring your pork chops emerge incredibly juicy from edge to edge.
2. The Unforgettable Epic Rub: Infusing Deep Flavor. Once perfectly brined, the pork chops are ready for the next layer of flavor: our renowned Pork Chop Seasoning. This isn’t just any rub; it’s a masterpiece blend designed to penetrate the meat and form a delicious “bark” during smoking. A good rub, rich in smoked paprika, garlic, onion, and a hint of sweetness, is what elevates these chops from good to truly flavorful, creating a symphony of savory, sweet, and smoky notes in every bite.
3. The Art of Low, Slow Smoke: Achieving Unrivaled Tenderness. The heart of this recipe lies in the low and slow smoking process. By maintaining a consistent temperature of 225°F for 90 minutes to 2 hours, the pork chops slowly absorb all the delightful smoky essence without succumbing to dryness. This gentle cooking method allows collagen within the meat to break down gradually, resulting in an exceptionally tender texture that practically melts in your mouth. The extended exposure to smoke also ensures a beautiful smoke ring and a profound depth of flavor.
4. The Secret Glaze: A Sweet and Spicy Finish. Our final touch, and arguably the most magical, is a unique finishing glaze. What is this “super special secret ingredient,” you ask? It’s pepper jelly! A light brushing of pepper jelly onto the pork chops just before they finish smoking creates a vibrant, sweet-and-spicy caramelization on the exterior. This glaze adds an unforgettable extra dimension of taste, providing a delightful counterpoint to the savory smoked meat. It’s a simple step that leaves a lasting impression.

With these four easy yet impactful steps, you’ll bid farewell to bland, dry pork chops forever. Prepare to impress with consistently tender, juicy, and flavor-packed smoked pork chops that will become your new signature dish.

Ingredients for Exceptional Smoked Pork Chops

Crafting the perfect smoked pork chops starts with selecting the right ingredients. Each component plays a vital role in achieving that sought-after juicy, tender, and flavorful outcome. Here’s what you’ll need and why:

• Pork Chops: The Star of the Show. For smoking, thick-cut pork chops are non-negotiable. We highly recommend top loin chops, approximately 2 inches thick, as pictured. Thicker chops allow for a longer smoking time, which translates to more smoke flavor infusion and a greater margin for error against drying out. Avoid anything less than 1 inch thick, as these tend to cook too quickly and dry out easily. You can opt for bone-in or boneless; just remember that bone-in chops generally require a slightly longer cooking time due to the bone’s insulating properties.
• Kosher Salt: The Brining Agent. Essential for our overnight brine, kosher salt not only seasons the meat but, more importantly, breaks down muscle fibers, allowing the pork to absorb and retain moisture. Its larger crystals dissolve slower, making it easier to measure by weight for consistent brine strength.
• Sugar: Balancing the Brine and Flavor. Granulated sugar in the brine helps to balance the saltiness and aids in creating a beautiful caramelized crust during smoking. It contributes to the overall flavor profile without making the chops overtly sweet.
• Pork Chop Seasoning: The Flavor Powerhouse. Our homemade seasoning blend is key to building complex flavors. It’s a delightful mix typically featuring smoked paprika (for color and depth), black pepper, garlic powder, onion powder, various herbs, and a touch of brown sugar (for sweetness and bark formation). This blend can be whipped up in minutes and is versatile enough for smoking, grilling, or pan-frying. If you have a favorite BBQ pork rub, feel free to use it, but we stand by our blend for its exceptional results.
• Pepper Jelly: The Unforgettable Glaze. This is an optional, but highly recommended, finishing glaze. Pepper jelly offers a unique sweet-spicy kick that beautifully complements the savory pork. The sugars in the jelly caramelize on the smoker, creating an irresistible sticky coating. For variations, consider other fruit jams or jellies like apple, peach, or apricot for a different fruity sweetness. Alternatively, a classic BBQ sauce can also be brushed on for a familiar, tangy finish.

Step-by-Step Instructions for Smoking Pork Chops

Follow these detailed instructions to create the juiciest, most flavorful smoked pork chops you’ve ever had. Precision in each step ensures a perfect outcome.

1. Prepare the Brine (Overnight Step). In a medium-sized pot, bring 2 cups of water to a rolling boil over the stove. Once boiling, add the measured kosher salt and granulated sugar. Stir continuously for 2-3 minutes until both the salt and sugar are completely dissolved into the water. Remove the pot from the heat and immediately add 3-4 cups of ice cubes. This rapid cooling is crucial to bring the brine to room temperature or below quickly, ensuring food safety when it comes into contact with the pork chops. Once cooled, pour the brine over the pork chops in a large bowl or a sturdy zipper bag. Ensure the pork chops are fully submerged; add extra cold water if necessary to achieve this. Place the container in the refrigerator and allow the pork chops to brine for 8-10 hours, ideally overnight.
   • Important Brine Note: The precise measurement of salt and sugar is critical for an effective brine. For accuracy, we specify 2 ounces of kosher salt and 1/2 ounce of granulated sugar. Different salts have varying densities, so measuring by weight (ounces) provides far greater consistency than volume (tablespoons). A basic kitchen scale is an invaluable tool for this and many other recipes. If you don’t have a scale, you can approximate with 4 tablespoons of kosher salt and 1 tablespoon of granulated sugar, but results may vary.
2. Prepare Your Smoker. Fill your smoker’s hopper or firebox with your chosen wood or pellets. For pork chops, a mild to medium-flavored wood is ideal. Our top recommendation for this recipe is applewood pellets, known for imparting a sweet, subtle smoky flavor that beautifully complements pork. Other excellent choices include cherry, pecan, or a fruitwood blend. Preheat your smoker to a stable temperature of 225°F. This recipe was perfected using a Traeger Pro Series Smoker, but it is easily adaptable to any brand, make, or model of smoker (pellet, electric, or charcoal offset).
3. Dry the Pork Chops Thoroughly. Once the brining period is complete, remove the pork chops from the brine solution. Place them on a stack of clean paper towels and use additional dry paper towels to blot them thoroughly dry on all sides. This step is crucial for two reasons: it helps the rub adhere better and promotes the formation of a desirable “bark” or crust during smoking.
4. Generously Season the Pork Chops. With the pork chops perfectly dry, it’s time to apply the pork chop seasoning. Be generous! Aim for approximately 1 tablespoon of seasoning per pound of pork chops, ensuring all surfaces are evenly coated. Don’t be shy; a good layer of rub is key to developing incredible flavor.
5. Introduce Moisture with a Water Pan. Place a smoker-safe water pan, pot, or bowl filled with water inside your preheated smoker. Position it on the bottom rack or next to the meat if space allows. The water pan serves a dual purpose: it helps maintain a consistent, humid environment within the smoker, which prevents the pork from drying out, and it aids in stabilizing the smoker’s temperature. For an extra layer of flavor, consider filling the pan with apple juice or apple cider instead of plain water.
6. Smoke the Pork Chops to Perfection. Carefully arrange the seasoned pork chops directly on the grill grates inside the smoker, leaving some space between each chop for even smoke circulation. Close the smoker lid and allow them to smoke until their internal temperature reaches 140°F. The cooking time will vary based on thickness; expect 60-90 minutes for chops under 2 inches thick, and closer to 2 hours for thicker chops. Use a reliable instant-read meat thermometer to monitor the temperature accurately. If you plan to glaze the pork chops with pepper jelly or BBQ sauce, do so when they reach an internal temperature of approximately 138°F, brushing a thin layer over the top before returning them to the smoker to reach 140°F. Once they hit 140°F, remove the pork chops from the smoker and let them rest for at least 10 minutes before serving. This resting period is essential for the juices to redistribute, ensuring maximum juiciness. You also have the option to reverse sear them at the end for an amazing crust, which we detail in the next section.

How to Reverse Sear the Pork Chops for a Perfect Crust

The reverse sear method is a fantastic technique that elevates smoked pork chops by adding a gorgeous, flavorful crust while maintaining their juicy interior. It involves cooking the pork chops slowly at a low temperature first, then finishing them with a quick sear at high heat. To implement this technique, follow the initial brining, seasoning, and smoking steps as outlined above, but only allow the internal temperature of the pork chops to reach 130°F before proceeding with the following steps:

1. Initial Removal and Tent. Once your pork chops reach an internal temperature of 130°F on the smoker, carefully remove them. Place them on a clean cutting board and loosely tent them with a piece of aluminum foil. This allows them to rest briefly while you prepare for the sear and prevents them from losing too much heat.
2. Increase Smoker Temperature. Immediately increase the heat setting on your smoker to a high temperature, aiming for 450°F. This rapid temperature increase is essential for creating an effective sear.
   • Alternative Searing Method: If waiting for your smoker to reach high heat is too time-consuming, you can preheat a separate grill (gas or charcoal) to high heat in parallel with the smoking process. This allows for a quicker transition to searing.
3. Execute the Reverse Sear. Once your smoker (or alternative grill) has reached 450°F, place the pork chops back onto the searing surface. Cook them for approximately 3-4 minutes per side. The goal here is to develop a beautiful, caramelized crust and bring the internal temperature up to the desired 140°F.
4. Apply Optional Glaze During Sear. If you wish to apply the pepper jelly or BBQ sauce glaze, do so when the pork chops’ internal temperature reaches 138°F during the searing phase. Brush about 1/2 tablespoon of your chosen glaze onto each pork chop, then allow them to cook for another 1-2 minutes until they precisely hit 140°F. The high heat will caramelize the glaze quickly, creating an even richer flavor and texture.
5. Crucial Resting Period. Always remove the pork chops from the heat once they reach 140°F and transfer them back to a cutting board. Let them rest uncovered for at least 10 minutes before slicing or serving. This resting phase is incredibly important: it allows the internal juices to redistribute throughout the meat, preventing them from escaping when you cut into the chops. During this rest, the internal temperature of the pork will naturally rise another 5 degrees, reaching the perfect final doneness of 145°F, ensuring optimal tenderness and safety.

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Smoked Pork Chops

This recipe for Smoked Pork Chops creates the most juicy and tender pork chops ever! An overnight brine, flavorful rub and low and slow smoke will have everyone saying “these are the best pork chops I’ve ever had!”

Servings: 6 people

Prep Time: 20 mins

Cook Time: 1 hr

Brine Time: 8 hrs

Total Time: 9 hrs 20 mins

Author: Whitney Bond

Course: Main Course

Cuisine: American

Ingredients

• 16 ounces water
• 2 ounces kosher salt
• ½ ounce granulated sugar
• 2 pounds pork chops, preferably top loin chops – approximately 2 inches thick
• 2 tablespoons pork chop seasoning, click link for recipe
• 2 tablespoons pepper jelly, optional glaze

Instructions

Brine

• In a medium pot on the stove, bring 16 ounces of water to a boil.
• Once the water is boiling, add the kosher salt and sugar.
• Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
• Set aside and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork chops. 
• Once the brine water is at room temperature, or below, pour it over the pork chops in a large bowl or zipper bag.
• Add additional cold water, if needed, to cover the pork chops.
• Place in the refrigerator for 8-10 hours, or overnight.

Smoke

• Preheat the smoker to 225 degrees F.
• Fill the smoker with applewood pellets.
• Place a water pan in the smoker filled with water. This will help keep the pork chops moist throughout the cooking process.
• Remove the pork chops from the brine and pat dry with paper towels.
• Rub approximately ½ tablespoon of the pork chop seasoning on each side of the pork chops.
• Place the pork chops, fat side up, in the smoker.
• Smoke until the internal temperature of the pork chops reach 140°F. You can expect between 60-90 minutes for pork chops that are less than 2 inches thick and 2 hours for pork chops that are 2 inches or thicker.
• If you’d like to glaze the pork chops with the optional pepper jelly, brush the jelly on top of the pork chops on the smoker when the internal temperature reaches 138°F. Leave the pork chops on the smoker until they reach 140°F.
• Place the pork chops on a cutting board and rest for 10 minutes before serving. During this time, the pork chops internal temperature will rise 5-10 degrees.

Notes

• You can use boneless or bone-in pork chops to make this recipe. I do not recommend using any pork chops that are less than 1 inch thick.
• If you don’t have a kitchen scale to measure the ounces of the salt and sugar, use 4 tablespoons kosher salt and 1 tablespoon granulated sugar.
• Do not brine the pork chops for more than 16 hours. The pork chops will become overly salty and it can ruin the texture of the pork.
• To reverse sear the pork chops follow the steps below:
  • When the internal temperature of the pork chops reach 130°F on the smoker, remove them from the smoker, place on a cutting board and tent them with a piece of foil.
  • Turn the heat on the smoker up to 450°F.
  • Once the smoker hits 450°F, place the pork chops back on the smoker. Cook for 3-4 minutes per side, or until the internal temperature reaches 140°F.
  • If you’d like to glaze the pork chops with pepper jelly, or bbq sauce, do so when the internal temperature of the pork chops reach 138°F on an instant-read thermometer. You’ll want to brush approximately 1/2 tablespoon of pepper jelly, or bbq sauce, on each pork chop, then let it continue cooking for 1-2 minutes, or until the internal temperature of the pork chop reaches 140°F.
  • Remove from the smoker and let the pork chops rest for 10 minutes before slicing or serving.
• The nutritional information provided does not include the optional pepper jelly glaze.
• Leftover pork chops will stay good in the refrigerator for up to 7 days.

Nutrition Facts

Calories 249kcal (12%)Carbohydrates 3g (1%)Protein 33g (66%)Fat 11g (17%)Saturated Fat 4g (20%)Polyunsaturated Fat 1gMonounsaturated Fat 5gTrans Fat 1gCholesterol 101mg (34%)Sodium 4128mg (172%)Potassium 595mg (17%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 418mg (8%)Vitamin C 1mg (1%)Calcium 22mg (2%)Iron 1mg (6%)

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