Cured Smoked Pork Chops

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.
Cured Smoked Pork ChopsI 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

Note that cook times will vary depending on the thickness of the chops. Mine were about 1" thick and took less time than stated below. If you use thin chops you'll want to start checking them after 15 minutes.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes


  • 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.