Perfect Smoked Pork Chops
Elevate your grilling game with these Perfect Smoked Pork Chops, a mouthwatering combination of tender, juicy meat infused with smoky hickory or applewood flavor. This recipe begins with thick, bone-in pork chops rubbed in a savory-sweet blend of spices, including paprika, garlic powder, and a hint of brown sugar, ensuring bold, well-balanced seasoning in every bite. Slowly smoked at 225°F, these chops achieve a perfect balance of delicate smoky flavor and juicy texture, reaching their ideal doneness at 145°F. For an optional finishing touch, a quick sear gives them a beautifully caramelized crust. Perfect for backyard barbecues or cozy family dinners, these smoked pork chops pair wonderfully with hearty sides like mashed potatoes, coleslaw, or roasted vegetables. Simple, satisfying, and packed with flavor, this recipe is your guide to achieving tender, smoky perfection.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 1 tablespoon Olive oil
- 2 cups Wood chips (hickory or applewood)
Instructions
Preheat your smoker to 225°F (107°C). If using a charcoal grill, set up a two-zone fire for indirect cooking.
Soak the wood chips in water for 30 minutes, then drain and set aside.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create the dry rub.
Pat the pork chops dry with paper towels, then rub them all over with olive oil. Evenly coat the pork chops with the dry rub, pressing it into the meat for maximum flavor.
Place the soaked wood chips in the smoker box or directly onto the coals, depending on your smoker or grill type.
Arrange the pork chops on the smoker grate, ensuring they are not crowded or overlapping.
Close the smoker lid and smoke the pork chops at 225°F (107°C) for 45-60 minutes, or until they reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
Optional: For a seared finish, increase the heat to 450°F (232°C) and quickly sear each side of the pork chops for 1-2 minutes before serving.
Remove the pork chops from the smoker and let them rest for 5 minutes to allow the juices to distribute throughout the meat.
Serve the smoked pork chops immediately with your favorite sides, such as mashed potatoes, coleslaw, or roasted vegetables.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
