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!
If you are intimidated by smokers, you don’t need to be! Smokers can make the most delicious and impressive meals, and this recipe is perfect for beginner smokers. Thick-cut pork chops are one of our favorite meats to serve up for special occasions. They are so easy to make, absolutely delicious, and we can easily feed a crowd a high-quality meal without spending a ton of money. You seriously can’t get beef steaks this cheap, and our smoked pork chops can rival any good beef steak!
Can I grill pork chops?
You absolutely can grill pork chops! Find out how to grill amazing pork chops here!
When are the Smoked Pork Chops done?
Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit. You should use a meat thermometer for accuracy.
How thick do my chops need to be?
We recommend using a 2-inch thick cut pork chop for smoking. You may need to ask for this to be cut special for you at the butcher counter. At a minimum, the pork chop should be 1 1/2 inches thick for best results.
Pork Chop Cuts:
There are four different cuts of pork chops. The most preferable is the center cut rib chop.
- Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
- Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
- Boneless Chop: This is the most lean cut of pork. It is very easy to over cook this cut and dry it out as it has very little fat, connective tissue, and doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
- Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor, but also have a lot of gristle and bones. This cut of chop is best braised.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through.
If you like this recipe, you may be interested in these delicious pork chop recipes:
- Crispy Fried Pork Chops
- Easy Smothered Pork Chops
- Perfect Grilled Pork Chops
- Perfect Thick Cut Pork Chops
- Easy Baked Pork Chops
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Being that this was the first time I smoked anything. And I do love to cook I gave these pork chops a go. Absolutely amazing. One question what’s the reason for the smoked paprika? I didn’t even taste it. Paprika isn’t really something you taste anyway at least for me. I smoke them with apple wood chips absolutely outstanding. Thank you for sharing this marvelous recipe and if you can let me know what the reason for the smoked paprika was for I’m sure it did something but I just didn’t taste it and would like to know why it’s part of the recipe. Then again it could just be me. Thank you thank you thank you again can’t wait to read more of your amazing recipes.
I have followed this recipe several times on my pit-boss pellet grill smoker and have had nothing but excellent results. I think the spice rub is perfect for a nice thick cut pork chop and tastes like it came out of a top rated steak restaurant. The key to this recipe, in my opinion, is to make sure your chops are very thick. Nice slow cook and they turn out real juicy!
Used this recipe on 12/21/20 – only took 1 hour at 250 degrees. Seared on the grill for about 3 minutes per side prior to smoking.
Used Mesquite wood chips.
Excellent flavor, very moist !
This looks delicious!! You honestly can never go wrong with a pellet grill or pork chops! I can’t wait to try it!
That rub is very good. I used seasoned mulberry wood from the tree in our front yard. Very flavorful chops. 🙂
Could I do a reverse sear on this without affecting the final product??
Yes, you can.
I would recommend the reverse sear method. Searing first will not allow the maximum amount of smoke flavor to be infused into the meat.
If you do a reverse sear do you pull from the smoker before the recommend 145 temp?
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?
Yes. Each smoker works a little bit differently. On mine, I don’t need to change anything.
Do you have full smoke for 90 minutes?
Yes, otherwise it’ll still be raw inside.
Pretty sure they meant the wood smoke not cooking time.
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.
Use meat thermometer for temperature not time
I feel it was pretty salty but a great recipe.
Agreed, I cut the salt by one third.
You did not mention which pellet wood you used. I generally go with either apple or hickory for pork.
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.