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Cured Smoked Pork Chops
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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
Keyword pork chops, smoked
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 2
Calories 527kcal

Ingredients

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