It has been years and years since I’ve had a smoked pork chop. I guess I’d forgotten about them. I’ve smoked my share of pork butt and shoulder, and even homemade bacon, but for some reason, chops just never made it onto the menu. Until now. And I’ll I can say is I’m sorry. I’m sorry I’ve waited this long because these traditional smoked pork chops are off-the-chart good. A very simple overnight salt brine followed by a quick smoke over apple wood and lastly, a fruity glaze. The end result is smoky, slightly sweet, tender and juicy (and peppery… I like a lot of pepper on my pork chops).
I tried two different fruit glazes on these traditional smoked pork chops. I microwaved a bit of apricot and a bit of peach preserves to thin them, then brushed them over the chops while they were smoking. Fantastic!!!
Be mindful of the cook times when you make these chops. The thinner the chops, the quicker they will cook, obviously, and you definitely don’t want them to over-smoke. So test them early and often, and don’t let them go beyond 150 F.
Also try my cured smoked pork chops.
Traditional Smoked Pork Chops
- Salt both sides of the chops 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 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 145-150 F, brushing with the preserves or honey every 10-15 minutes.
- Let rest 10 minutes before serving.
Nutritional values are approximate.