When you’re starting up the smoker for a big project like ribs or a whole brisket, you might as well make the most of the heat. Tossing in some quick-cooking options like pork chops is a great way to get extra meals each time without a lot of extra work. Learning how to cook smoked pork chops is also a good way to get comfortable with a new smoker without making a big investment in a large cut of meat. Get juicy smoked pork chops without risking dry or tough meat with these tips.
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Tips for Smoking Pork Chops
It’s a common misconception that smaller and thinner pieces of meat can’t be smoked. If you pay close attention to the temperature and timing, you can smoke even thin pork chops with good results. However, these tips for how to smoke pork chops will ensure you get the best possible flavor and texture.
What Pork Chops Are Best for Smoking?
Thick pork chops, especially bone-in cuts, handle the smoker the best. Look for chops that are 1 inch thick or even thicker. You can cook thinner chops successfully with more care, but it’s best to start with a nice thick cut first. You won’t have to worry about an extra minute in the smoker making a big difference to the results. Center-cut pork chops are a good choice, as are sirloin chops that combine both lighter and darker meat in one cut.
Which Wood is Best for Smoking Pork?
Hickory is widely recommended for larger cuts of pork, but it can get a little overwhelming for thinner pieces like chops. Consider pecan or maple when deciding how to smoke pork chops for the first time. It’s a good moderate intensity choice that goes well with the natural flavor of pork. Fruit flavors often pair well with pork, and that’s true for smoking wood too. Apple and pear wood both work great for bringing out the sweeter and lighter side of the pork chops.
What is the Best Temperature to Smoke Pork Chops?
The key to getting good results from smoked pork chops is using a relatively low heat setting. If you’re setting the smoker for high heat for a larger cut of meat, wait until the session is nearly done and the temperature is dropping. Aim for around 225 degrees F to produce pork chops that are juicy and flavorful. The pork chops will cook for 90 minutes to 2 hours, so make sure you can maintain the level of heat for that long. If your smoker is cooling down and will only hold that heat level for around 45 minutes to 1 hour, consider thin pork chops that are ½ inch or thinner.
(add a doneness level guide table)
Should You Marinate the Pork Chops?
Marinating is recommended as a way of adding both moisture and flavor to the meat before you throw it on the smoker. You don’t need a lot of ingredients if you want to apply spices or a rub to the surface. Try a simple marinade of just red wine vinegar, olive oil, and some thyme and oregano for extra flavor. You can save the salt for the surface when you’re seasoning the meat. If you don’t plan to use a rub, consider adding a teaspoon or two of salt to the marinade.
How to Prep the Smoker
You’ll need clean and clear racks in the smoker so the pork chops don’t stick when you go to remove them. Using a spray or oil on the racks is also recommended. Add water to the smoker about 15 minutes before you’re ready to add the meat so the environment stays moist. You’ll turn the smoker up at the end to sear the meat, so make sure it’s ready for that step rather than running out of fuel. If you can’t blast the heat to 450 degrees F on demand due to your smoker’s design, you can always use a cast iron pan for the searing step inside at the stove.
How to Prep Pork Chops Before Smoking
A marinade is the best prep step, but a liquid brine also works well for helping salt and seasonings penetrate deeper inside the meat. You can also apply a rub right before cooking if there’s no time for marinating. Make sure you use salt-free seasonings if you add salt to the marinade or brine. Let the pork chops sit on the counter top for 10 to 15 minutes to come up to room temperature before adding them to the smoker. If you want better adhesion from the rub or seasoning, you can dab the surface of the meat with a paper towel to dry it before applying the spices.
Side Dishes for Smoked Pork Chops
The smoky flavors of these pork chops go great with classic soul food sides like baked mac and cheese, turnip or collard greens, and yeast dinner rolls. Don’t forget options like mashed potatoes or baked potatoes to complement the earthy flavor of the meat. For a lighter side dish, a salad topped with smoked walnuts and mozzarella can really bring out the best in this main dish. Toss some vegetables on the smoker at the end as well like tomatoes, onions, and corn on the cob.
Smoked Pork Chops Recipe
Take your favorite smoker for a spin with this recipe for thick and flavorful pork chops.
Ingredients
- 3 to 4 thick cut pork chops, at least 1 inch thick (around 2 lbs of meat)
- ½ cup of apple juice
- ½ cup of red wine vinegar
- ½ cup of water
- 2 tablespoons of honey
- 1 sprig of fresh rosemary or thyme
- ½ teaspoon of cracked black pepper
- 2 tablespoons of seasoning rub with salt
Instructions
1. Mix the ingredients, aside from the seasoning rub, and marinate the pork chops overnight. Take the pork chops out of the refrigerator 15 minutes before cooking. Apply any desired rub at the time, or just a sprinkle of Kosher salt.
2. Preheat your smoker and add water to it. Aim for a cooking temperature of around 225 degrees F. Add your favorite smoking wood chips or pellets, giving the smoker about 15 minutes to fill up.
3. Cook the pork chops for 90 minutes to 2 hours. Check the chops and take them out of the smoker when they’re at 145 degrees F in the center. Bring the smoker up to 450 degrees F for three minutes to sear the chops or use a cast iron pan with oil in it.
Conclusion
Smoked pork chops are likely to please everyone, whether you serve them at a fancy dinner or a backyard cookout. Make sure to have applesauce and other toppings on hand to give everyone a chance to dress their chops up however they like them.
Smoked Pork Chops
Ingredients
- 3-4 ~2lbs thick cut pork chops, at least 1 inch thick
- 1/2 cup apple juice
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tbsp honey
- 1 sprig fresh rosemary or thyme
- 1/2 tsp cracked black pepper
- 2 tbsp seasoning rub with salt
Instructions
- Mix the ingredients, aside from the seasoning rub, and marinate the pork chops overnight. Take the pork chops out of the refrigerator 15 minutes before cooking. Apply any desired rub at the time, or just a sprinkle of Kosher salt.
- Preheat your smoker and add water to it. Aim for a cooking temperature of around 225 degrees F. Add your favorite smoking wood chips or pellets, giving the smoker about 15 minutes to fill up.
- Cook the pork chops for 90 minutes to 2 hours. Check the chops and take them out of the smoker when they’re at 145 degrees F in the center. Bring the smoker up to 450 degrees F for three minutes to sear the chops or use a cast iron pan with oil in it.