Smoked Pork Chops Recipe – (Bone-In or Boneless)

If you haven’t tried smoked pork chops yet you are going to love this recipe. Although pork chops are naturally bland the distinct smoky flavor and aroma that is infused in the meat when cooked in a smoker is absolutely delicious!

The pork chops develop a rich flavor that is both slightly sweet and savory. However it is the smokiness that adds a distinct and unique taste to the meat.

Best of all, they couldn’t be easier to make. Simply add your favorite dry rub to the outer surface and put them in the smoker.

In less than 2 hours the pork chops are ready to be served. Although they are cooked in a short amount of time when compared to other smoker recipes, the meat turns out moist and tender.

It is a great way to get a flavorful dinner on the table even during the middle of the week. While the pork chops cook you have plenty of time to prepare a salad or other side dishes.

However with other great pork chop recipes like Sheet Pan Pork Chops & Potatoes or with other quicker cooking methods such as making Air Fryer Pork Chops, you may be wondering why you should spend the extra time smoking them.

Why Smoke Pork Chops?

1. The Taste

Cooking with a smoker gives the meat a rich, smoky flavor that is hard to achieve with other cooking methods. Although you could use liquid smoke to get that iconic smell, it is difficult to replicate the distinct taste of smoked meat.

2. Tender Meat

Because pork chops are a lean cut of meat they are prone to overcooking. When they’re cooked for even a few minutes too long, whether it’s in the oven or on the stovetop or grill, they quickly dry out making the meat tough and chewy.

However, smoking can help to tenderize the meat making it turn out moist and flavorful. The low and slow cooking method breaks down the connective tissues in the meat resulting in a more tender and juicy pork chop.

3. Hands Off Cooking Technique

Smoking most types of meat involves very little hands on attention. Once you regulate the temperature and add the wood chips you can leave the pork chops to cook on their own.

However in order to prevent the chops from over cooking, I highly recommend using a digital thermometer that will alert you when they reach the desired temperature. You can even purchase a Wireless Meat Thermometer that will alert you even though you might be hundreds of feet away from the smoker.

Bone-in or Boneless?

Now comes the question of whether it is better to smoke bone-in or boneless pork chops. They both cook up well so it really depends on personal preference.

In general bone-in pork chops tend to have a richer, meatier flavor because the bone adds additional flavor and moisture to the meat. Although bone-in meat takes longer to cook, the meat actually cooks more evenly because the bone itself is a conductor of heat.

Therefore, bone-in pork chops are often considered to be juicier and more tender than boneless chops.

However, boneless pork chops are typically leaner than bone-in chops, which can make them a healthier option. They also require less cook time, they are easier to eat and are more convenient to serve as there is no bone to cut around.

Although both types of pork chops can be delicious when smoked. So the choice really comes down to what you prefer in terms of flavor, convenience, and cooking time.

Best Dry Rub To Use For Pork Chops

Speaking of flavor, the best tasting smoked pork chops are ones that have been coated in your favorite dry rub. Although there are many available brands of pork dry rubs on the market, it is very easy to make your own homemade dry rub.

Below I have included my recipe that is my standard go-to dry rub for pork and chicken. It is a quick and easy recipe that can be made in just a few minutes.

Homemade Dry Rub Recipe

Homemade Pork Dry Rub Ingredients:

• 2 teaspoons brown sugar
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dry mustard
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper

Instructions: Mix the spices together in a small bowl. Then use it as your dry rub for the pork chops before smoking them.

Smoked Pork Chops Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 4 pork chops, 1 inch thick or thicker
• 2-3 Tablespoons pork dry rub
• 2 Tablespoons extra virgin olive oil
• 100% all natural apple juice (optional for spritzing the meat)

INSTRUCTIONS

Preheat your smoker to 225°F (107°C). When it is time to add the wood chips use apple chips or chunks (depending on the style of your smoker). You could also use pecan, maple or any type of fruit wood.

Prepare the pork chops by coating all sides of the pork chops with extra virgin olive oil.

Then sprinkle the pork dry rub over the entire surface of each pork chop. Be sure to pat it lightly so that it adheres to the surface.

Place the chops on the grates of the smoker, close the lid, and cook until the internal temperature of the thickest portion of the pork chops reaches 145°F (63°C), approximately 1 – 1 1/2 hours.

*Cook time will vary depending on the type of smoker that you have and the thickness of the pork chops.

Optional Step: Once the pork chops have been smoking for an hour, and still need more time to cook, spritz the top of each pork chop with apple juice. This will help the exterior surface to remain moist.

Once the internal temperature of the pork chops reaches 145°F (63°C) remove them from the smoker and place them on a plate or platter and cover with foil. Allow them to rest for 5 minutes before serving.

Safe Internal Temperature For Pork Chops

The safe internal temperature for smoked pork chops is 145°F (63°C), according to the guidelines established by the United States Department of Agriculture (USDA). This temperature should be measured using a meat thermometer inserted into the side of the thickest part of the chop, avoiding contact with any bones.

Enjoy! Mary

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