Learn how to make Smoked Pork Chops on a smoker. This recipe is perfect for beginner meat smoking and produces a juicy, smoke filled thick pork chop that is to die for!
This post is sponsored by Camp Chef. All opinions expressed are my own.
If you don’t have a smoker in your backyard, it’s time to get one! Smokers have never been more affordable and they can make the most delicious and impressive meals to take your backyard barbecue to a whole new level. Camp Chef recently sent me their Woodwind Pellet Grill as a new addition to my backyard. There’s only one word to describe it: incredible!
I have found that people are often intimidated by smokers. Having to worry about maintaining temperatures, long cooking times, and cooking temperatures scare people away. But I’m here to tell you that you don’t need to be a pitmaster to use a smoker at home. At least not anymore!
This Camp Chef smoker uses technology doodads to make smoking easier than ever. All you have to do is supply the pellets into the box and put the food inside and you can let the computer take care of everything else. The computer in it controls the pellets which keeps your smoker at a steady temperature the entire time without you having to worry about it. Plus you can use the probe to monitor the temperature of your meats (or veggies, or desserts, or any other delicious smoked recipe). That means you never have to lift the lid to check on the food.
This recipe is perfect for beginner smokers. The first key to the perfect smoked pork chop is buying the right meat. You are most likely going to need to ask the butcher at your grocery store meat counter to cut these specially for you. Ask for 2-inch thick bone-in center cut pork chops. This may very well put a smile on your butcher’s face as this is a good sign that you know what you are talking about. Thick pork chops are where it’s at. When cooked properly they can rival any good beef steak!
In fact, thick cut pork chops are one of my favorite meats to serve up for special occasions like Father’s Day, Independence Day, Memorial Day, Labor Day, etc. They are easy to make, impressive to guests, and I can easily feed a crowd a high quality meal without spending a ton of money. Each of my pork chops cost about $3. You’ll never be able to equal the quality for that price when it comes to beef steaks or even fish steaks. Seriously, thick cut pork chops are my secret weapon.
Watch the video below where I walk you through every step of this recipe, including how to work the smoker. You’ll be blown away by how easy it is! Now is the time to get yourself a smoker and make all your neighbors insanely jealous! The intimidation factor should be gone and you should be ready to get smoking in no time.
How to Make Smoked Pork Chops
How to Make Smoked Pork Chops
Ingredients
- 1 1/2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 4 2-inch thick cut pork chops
- Olive oil
Instructions
- Preheat an outdoor pellet smoker to 250 degrees.
- In a small bowl, mix together salt, pepper, paprika, onion powder, and garlic powder.
- Rub pork chops with olive oil on all sides. Season with spice mixture and rub on all sides.
- Heat a skillet or grill to high heat. Sear the pork chops briefly on each side, just enough to form a slight crust.
- Place seared pork chops on the smoker. Close the lid and smoke until the internal temperature of the pork reaches 145 degrees F, which will take approximately 90 minutes, but will depend on the thickness of your pork chop. Use an internal probe or thermometer for best results.
- Remove and let rest 5-10 minutes before serving.
Nutrition
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Mackenzie says
This looks delicious!! You honestly can never go wrong with a pellet grill or pork chops! I can’t wait to try it!
Val says
That rub is very good. I used seasoned mulberry wood from the tree in our front yard. Very flavorful chops. 🙂
Stephanie says
Could I do a reverse sear on this without affecting the final product??
Rachel Farnsworth says
Yes, you can.
Tyler says
I would recommend the reverse sear method. Searing first will not allow the maximum amount of smoke flavor to be infused into the meat.
Jason says
If you do a reverse sear do you pull from the smoker before the recommend 145 temp?
Chris campbell says
I am assuming that after the preheat is complete, the pellet grill should be placed on/ reduced to the “smoke setting” then smoked for approximately 90 minutes?
Rachel Farnsworth says
Yes. Each smoker works a little bit differently. On mine, I don’t need to change anything.
Melody says
Do you have full smoke for 90 minutes?
Rachel Farnsworth says
Yes, otherwise it’ll still be raw inside.
Rob says
Pretty sure they meant the wood smoke not cooking time.
John says
Full smoke on a Pellet Grill is a requirement because it uses pellets as the heat source. Gas smokers and, electric smokers can provide heat without smoke so you can vary the intensity of the smoke flavor.
Ronds says
I feel it was pretty salty but a great recipe.
James says
Agreed, I cut the salt by one third.
Tom says
You did not mention which pellet wood you used. I generally go with either apple or hickory for pork.
Rachel Farnsworth says
There are lots and lots of opinions about which pellet wood to use in recipes. I let people choose for themselves because people that have opinions on that have super strong opinions. I used hickory for the record.