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. It’s also a bit peppery, which I love. Pepper and pork go great together in my opinion.
Glazed Two Ways
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 warm and thin them, then brushed them over the chops while they were smoking. Fantastic!!!
Don’t Overcook Your Chops
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.