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 Chops

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

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!
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 2
Calories 527kcal

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.

Nutrition

Calories: 527kcal | Carbohydrates: 28g | Protein: 58g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 141mg | Potassium: 1030mg | Fiber: 1g | Sugar: 19g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.

Traditional Smoked Pork Chops

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).

Traditional Smoked 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

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).
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 4
Calories 208kcal

Ingredients

Instructions

  • 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.

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.

Nutrition

Calories: 208kcal | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 500mg | Vitamin A: 5IU | Calcium: 9mg | Iron: 1mg

Nutritional values are approximate.