Smoked Pork Chops Recipe (Using Traeger or Wood Pellet Grill)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Brine Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Chops Recipe (Using Traeger or Wood Pellet Grill)
Description
This recipe for Smoked Pork Chops starts with a wet brine of hot water, kosher salt, and apple cider to tenderize the meat and infuse it with mild sweetness and seasoning. Brining for a minimum of two hours or overnight improves moisture retention during cooking. After drying, the pork chops are coated with a herb and spice rub featuring lemon pepper, thyme, sage, garlic powder, and onion powder, which adds complexity without overpowering the pork's natural flavor.
Smoking the chops at 350°F using your choice of wood chips or pellets, such as hickory and cherry blends, imparts a distinct smoky aroma and tenderizes the meat. The process includes flipping the chops halfway through and monitoring internal temperature with a probe to achieve the ideal doneness while preserving juiciness.
Properly smoked pork chops offer a balance of smoky, herbal, and savory tastes with a tender texture that holds moisture well. Leftover chops can be stored in airtight containers in the refrigerator for up to three days, making this recipe practical for meal prepping.
Ingredients
For the Pork Chop Brine –
- 1 cup water hot, tap
- ¼ cup kosher salt or sea salt
- 1 cup apple cider or juice
For the Smoked Pork Chops –
- 4 pork chop boneless or bone-in, 1 to 1.5 inch
- 1 teaspoon lemon pepper
- 1 teaspoon thyme dried
- 1 teaspoon sage ground
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- For the Brine: Place the salt and hot tap water in a large zip bag. Shake the bag around to dissolve the salt. Then add the apple cider and pork chops. Zip the bag closed and place in a bowl in case of leakage. Place the bowl in the refrigerator and brine the chops for at least two hours, but overnight is better.
- When ready to cook, preheat the smoker to 350°F. (Use your favorite wood chips or wood pellets… I used a hickory and cherry wood blend.)
- Remove the pork chops from the brine and pat dry. In a small bowl combine the lemon pepper, thyme, sage, garlic powder, and onion powder. (There’s no need to add salt if the pork chops are brined. If you did not brine add 1 teaspoon of salt.) Mix the rub seasoning and sprinkle over both sides of the pork chops.
- Once the smoker reaches 350°F, place the pork chops on the smoker. Close the lid and smoke for 15 minutes. Flip the pork chops over and insert a cooking thermometer probe into the thickest part of the pork chop. Continue to smoke for another 10 to 15 minutes, until the pork chops reach 142-145°F in the middle.
- Remove from the smoker and allow the pork chops to rest for five minutes before serving.
Notes
- Store leftover pork chops in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 296kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 7161mg | 298% |
| Potassium | 716mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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