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

Keyword pork chops, smoked

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 208kcal

Author Based on a recipe from Weber Grill Cover

Ingredients

4 pork chops bone-in, thick or thin
Kosher salt
ground black pepper
Your favorite preserves or honey (optional)

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