Hey y’all! If you’re on the hunt for a meal that’s smoky, juicy, and guaranteed to wow everyone at your next cookout, these Smoked Pork Chops are just what you need. This recipe brings out deep, savory flavors with a kiss of smoke and a perfectly tender texture—ideal for everything from casual weeknight dinners to special backyard parties. Ready to fire up your smoker and make everyone’s mouth water? Let’s get cooking!
Why You’ll Love This Smoked Pork Chops Recipe
- Super juicy and tender with an irresistible smoky aroma.
- Quick prep and easy cooking, perfect for busy weeknights.
- Customizable with your favorite wood chips and spice blends.
- Pairs beautifully with classic BBQ sides and fresh salads.
- Great for feeding a crowd or meal prepping for the week.
Ingredients for Smoked Pork Chops
- 4 bone-in pork chops (1 to 1.5 inches thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp brown sugar
- Wood chips (apple or hickory recommended)
How to Make Smoked Pork Chops: Step-by-Step Directions
Step 1: Prep the Pork Chops
Pat the pork chops dry with paper towels. Rub each chop with olive oil on all sides to help the seasoning stick. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and brown sugar. Sprinkle generously over both sides of the pork chops, pressing gently to adhere.
Step 2: Preheat Your Smoker
Preheat your smoker to 225°F (107°C). Load it with your preferred wood chips, such as apple for a subtle sweetness or hickory for a bolder smoke flavor (see wood chip guide).
Step 3: Smoke the Pork Chops
Place the seasoned pork chops directly on the smoker grates. Close the lid and smoke for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) (use a meat thermometer for accuracy).
Step 4: Rest and Serve
Remove the smoked pork chops from the smoker. Tent loosely with foil and let them rest for 5-10 minutes to allow juices to redistribute. Serve warm and enjoy!
Notes for Perfect Smoked Pork Chops
- For juicier chops, brine them for 30 minutes in a saltwater solution before seasoning (brining guide).
- Thickness matters! Thicker chops (at least 1 inch) smoke more evenly and stay moist.
- Use a reliable instant-read thermometer for perfect doneness every time.
Smoked Pork Chops Variations
- Spicy Cajun: Add 1 tsp cayenne pepper and swap smoked paprika for Cajun seasoning.
- Sweet BBQ: Brush with your favorite BBQ sauce in the last 10 minutes of smoking.
- Herb-Infused: Mix fresh rosemary and sage into the spice rub for an aromatic twist.
Required Equipment for Smoked Pork Chops
- Smoker or grill with a smoking box
- Meat thermometer
- Tongs
- Small mixing bowl
- Aluminum foil
Storage Instructions for Smoked Pork Chops
Store leftover smoked pork chops in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe bags for up to 2 months. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent drying out.
What to Serve with Smoked Pork Chops: Suggested Pairings
- Creamy coleslaw or potato salad
- Grilled corn on the cob
- Roasted sweet potatoes or mac and cheese
- Fresh garden salad with vinaigrette
- Chilled craft beer or a crisp apple cider
Top Pro Tips for Smoked Pork Chops
- Let the pork chops come to room temperature before smoking for even cooking.
- Don’t skip the rest period after smoking—this helps lock in juices for extra tenderness (learn more here).
- Experiment with different wood chips to customize the smoke flavor to your liking.
Smoked Pork Chops FAQ
- Can I use boneless pork chops for this recipe?
- Yes, but bone-in chops tend to be juicier and more flavorful during smoking. Adjust cooking time as boneless may cook faster.
- How do I know when smoked pork chops are done?
- Use a meat thermometer—pork is safe at 145°F (63°C) and should have slightly pink, juicy centers.
- Can I make smoked pork chops on a gas or charcoal grill?
- Absolutely! Use a smoker box or foil packet of wood chips for similar results. Keep the heat low and indirect.
Prep Time: 10 minutes
Cook Time: 60-75 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup apple juice (for basting)
Instructions
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1Preheat your smoker to 225°F (107°C).
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2Pat the pork chops dry with paper towels. Brush both sides with olive oil.
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3In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and dried thyme. Rub the spice mixture evenly over both sides of the pork chops.
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4Place the pork chops in the smoker. Smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C), basting with apple juice halfway through.
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5Remove the pork chops from the smoker and let them rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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