I smoked a few traditional pork chops the other day. I decided to also cure a few chops and see how the two versions stack up against each other. And the verdict? Smoked pork chops, done any way, are fantastically great! Cured smoked pork chops have a slightly hammier taste than do the traditional chops I made, thanks to an overnight cure. I brushed a bit of warm honey over them just before serving to add a bit of sweetness.
I was so very pleased with how great these cured chops were. They’re very easy to make, for starters. And the they are moist and tender with just a hint of smoke. They were perfect and I cannot wait to make them again!
Also try my traditional smoked pork chops.
Cured Smoked Pork Chops
- Bone-in pork chops thick or thin
- Morton Tender Quick
- Kosher salt and freshly ground pepper
- Your favorite preserves or honey (optional)
- Rub each side of the chops with 1/2 (chops less than 1" in thickness) - 1 teaspoon (chops greater than 1" in thickness) of the Tender Quick and refrigerate overnight.
- The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
- Rinse the pork chops well and pat dry with paper towels.
- Season both sides of the chops with salt and pepper.
- Smoke until the chops reach 130 F.
- Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
- Continue smoking until the chops reach 145 F, brushing with the preserves or honey every 10-15 minutes.
- Let rest 10 minutes before serving.