Cured Smoked Pork Chops Archives

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.

Easy, Tender, Moist and Delicious!

I was so very pleased with how great these cured smoked pork 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!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple wood chunks to smoke these chops.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my traditional smoked pork chops.

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5 from 1 vote

Cured Smoked Pork Chops

Course Main

Cuisine American

Keyword pork chops, smoked

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 527kcal

Author Based on a recipe from Weber Grill Cover

Ingredients

2 pork chops thick or thin, bone-in
2 teaspoons Morton Tender Quick
Kosher salt
ground black pepper
2 tablespoons Your favorite preserves or honey (optional)

Instructions

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.

Notes

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.