Smoked Pork Chops
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 20 mins
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Servings
6 people
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Chops
Description
This recipe begins by brining two-pound pork chops in a salt and sugar solution cooled with ice to infuse moisture and seasoning. After 8-10 hours in the refrigerator, the chops are patted dry, coated with a custom pork chop seasoning, and smoked at 225°F over applewood pellets. The smoking process includes a water pan to prevent drying, yielding tender meat with a smoky aroma and flavor.
If desired, a glaze of pepper jelly or barbecue sauce may be applied just before the chops reach 140°F internal temperature, adding a glossy, sweet layer that complements the seasoned crust. After smoking, resting the chops under foil helps redistribute juices for juicier slices.
Both bone-in and boneless chops over one inch thick are recommended for best results. Leftover chops can be stored refrigerated for up to a week. Careful temperature monitoring prevents saltiness and preserves texture. The recipe also describes a reverse sear method for additional crust.
Ingredients
- 16 ounces water
- 2 ounces kosher salt
- ½ ounce granulated sugar
- 2 pounds pork chops preferably top loin chops - approximately 2 inches thick
- 2 tablespoons pork chop seasoning click link for recipe
- 2 tablespoons pepper jelly optional glaze
Instructions
Brine
- In a medium pot on the stove, bring 16 ounces of water to a boil.
- Once the water is boiling, add the kosher salt and sugar.
- Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
- Set aside and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork chops.
- Once the brine water is at room temperature, or below, pour it over the pork chops in a large bowl or zipper bag.
- Add additional cold water, if needed, to cover the pork chops.
- Place in the refrigerator for 8-10 hours, or overnight.
Smoke
- Preheat the smoker to 225 degrees F.
- Fill the smoker with applewood pellets.
- Place a water pan in the smoker filled with water. This will help keep the pork chops moist throughout the cooking process.
- Remove the pork chops from the brine and pat dry with paper towels.
- Rub approximately ½ tablespoon of the pork chop seasoning on each side of the pork chops.
- Place the pork chops, fat side up, in the smoker.
- Smoke until the internal temperature of the pork chops reach 140°F. You can expect between 60-90 minutes for pork chops that are less than 2 inches thick and 2 hours for pork chops that are 2 inches or thicker.
- If you'd like to glaze the pork chops with the optional pepper jelly, brush the jelly on top of the pork chops on the smoker when the internal temperature reaches 138°F. Leave the pork chops on the smoker until they reach 140°F.
- Place the pork chops on a cutting board and rest for 10 minutes before serving. During this time, the pork chops internal temperature will rise 5-10 degrees.
Notes
- Use pork chops at least 1 inch thick, bone-in or boneless, for best results.
- If no kitchen scale is available, substitute 4 tablespoons kosher salt and 1 tablespoon sugar for the brine.
- Do not brine longer than 16 hours to prevent overly salty or mushy meat.
- For a reverse sear, raise smoker heat after initial low smoke and cook chops briefly at high heat for crust.
- Glaze with pepper jelly or BBQ sauce near the end of cooking, brushing on around 138°F internal temperature.
- Rest chops for 10 minutes after smoking to help juices redistribute.
- Leftover pork chops keep refrigerated for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 4128mg | 172% |
| Potassium | 595mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 418mg | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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