Smoked Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 people
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Chops
Description
This recipe begins by weighing the pork chops to calculate an exact curing mixture of kosher salt and curing salt (Instacure No. 1), along with optional sugar. The curing salts draw moisture out and preserve the meat over 2 to 10 days in refrigeration, creating a firmer texture and underlying salty flavor without overwhelming saltiness.
After curing, the chops are rinsed to remove surface salt and prepared for smoking. Smoking over fruitwoods like apple or cherry imparts a subtle sweet smoke flavor, complementing the pork without overpowering it. The result is a smoky, seasoned pork chop with enhanced shelf-life and texture due to curing.
This technique requires patience but yields deeply flavored chops ideal for grilling or serving on their own. The process focuses on precise seasoning and controlled curing times for best results.
Note the recipe time excludes curing duration, emphasizing that the final cooking is separate from the preservation steps.
Ingredients
- 2 pork chop thick
- kosher salt See instructions below, or sea salt
- Curing salt See instructions below, Instacure No. 1 brand
- 1/2 cup sugar (optional)
Instructions
- Weigh your pork chops in grams. Yes, you need a scale for this recipe because I have no idea how heavy or thick or large your chops are. Once you have your weight, measure out 1.25% of that weight in grams of sea salt, or kosher salt. Now measure out 0.25% - that's one-quarter of one percent - in curing salt if using. If you are not using curing salt, sub in more regular salt.
- Mix the salts and the sugar, if using, together and massage that into the pork. Ideally, you then vacuum seal the pork. If you don't have a vacuum sealer, put the pork chops in heavy freezer bags. Set them in the fridge to cure. You will need to cure these chops for a minimum of 2 days, and for chops as thick as mine, up to a week. Don't worry, this method of salting them prevents the pork from every getting too salty. You can leave the chops in there for 10 days if you wanted.
- When you are ready, get the smoker going. Any wood you like works, but I prefer apple or cherry. Rinse the pork chops in cold water and pat dry. You want them still damp.
- Smoke at 200F for at least 4 hours. You want them to be fully cooked inside, about 150F to 160F. Serve hot or cold.
Notes
- Use a kitchen scale to weigh chops and measure curing salts accurately for a balanced cure.
- Curing times vary from 2 days up to 10 days depending on chop thickness; do not rush this step.
- If not using curing salt, substitute with additional kosher salt but accept differences in preservation qualities.
- Rinse cured pork chops thoroughly before smoking to remove excess salt.
- Preferred smoke woods include apple or cherry for a mild, sweet flavor complement.
- Cooking time in smoker is separate from curing; plan ahead accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 47mg | 2% |
| Potassium | 291mg | 6% |
| Sugar | 25g | 50% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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