Smoked Pork Chops

18 reviews

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These smoked pork chops are the perfect weeknight meal that doesn’t require a lot of prep time or fuss. They’re smoky, juicy, and incredibly tender. All you need is smoke and some good sweet rub to experience the best smoked chops of your life!

5 smoked pork chops on a wood cutting board with parsley. Text overlay reads "smoked pork chops."

The Best Smoked Pork Chops

These pork chops are incredible. In fact, I’ll go as far as saying they are the BEST smoked pork chops ever. They’re easy to make and only require a few ingredients. In my opinion, a simple pork chop doesn’t need a lot of fluff. They only need some good rub and smoke. Pork is delicious, and when smoking chops, you want to be able to taste the pork and smoke together. Generously rub on some seasoning, and you’ve got a simple, yet amazingly flavorful chop.

I recommend apple wood pellets for these chops, because apple and pork are a match made in BBQ heaven. (Other good options include any fruit wood, maple, or pecan). Add in my Hey Grill Hey Signature Sweet Rub, and these chops turn out sweet, spicy, smoky, and savory. Plus, smoking a good thick chop ensures they turn out juicy and incredibly tender. The texture is almost buttery, and they basically melt in your mouth. Don’t have a bottle of Sweet Rub on hand? Make it yourself with my recipe for Best Sweet Rub for Pork and Chicken.

These chops are perfect as-is. They don’t need any fancy sauces or dips. But if you’re like me and grew up eating pork with apples, then having a side of chunky, homemade applesauce will really balance out this chop. If you want to get a little saucy, my Apple Jalapeno BBQ Sauce is crazy good as well.

2 bone in pork chops and 2 boneless pork chops on a wooden cutting board.

Bone-In vs. Boneless Pork Chops

Pork chops are a lean cut of pork that comes from the loin, the portion of the pig that runs from the shoulder to the hip. Both bone-in and boneless pork chops come from this same muscle; the only difference being whether the bone has been removed or not. There are slight differences in flavor, with many believing bone-in tastes fuller and sweeter due to the addition of the bone and extra fat in the cut.

Bone-in pork chops come available as blade chops, rib chops, sirloin chops, and center cut loin chops. For smoking, I recommend using rib chops or loin chops. Rib chops are the “traditional” chop sold at the grocer, but my absolute favorite for smoking is the center cut chop. Both will smoke well and have plenty of flavor.

One question I get asked often is whether you should by bone-in or boneless pork chops to grill or smoke. Honestly, there is no right or wrong answer to this question, and this often comes down to personal preference.

For smoking, you can use either bone-in or boneless because smoking chops uses a low and slow method. I always recommend trying both at some point to help you decide what is your favorite. Cooking BBQ should be a fun experiment with flavor and personal preference, so make both and see what your tastes buds like best. Occasionally bone-in can cost less, but boneless chops are readily available at your local store. Also note that if you don’t have a preference between bone-in vs. boneless pork chops, you’ll end up with a bone you’re not going to eat.

pork chop with seasoning on the grates of a smoker.

How to Cook Smoked Pork Chops

So you’ve picked out your bone-in or boneless pork chops. You’ve got your smoker prepped and ready, and you’re ready to cook up some delicious smoked pork chops, eh? Here are the steps you need to take to get them packed with flavor and totally juicy.

  1. Preheat your smoker. Preheat you smoker (I use a Camp Chef SmokePro) to 225 degrees F with apple, maple, or pecan wood.
  2. Season the chops. Drizzle olive oil on all sides of the pork chops and evenly season with my Signature Sweet Rub.
  3. Smoke those pork chops! Place the chops on the smoker and cook until the internal temp reads 145 degrees F with a reliable meat thermometer (approximately 60-90 minutes).
  4. Tent, rest, and serve. Remove the pork chops from the smoker. Place them on a plate and tent with foil. Rest for 5-10 minutes and serve as-is, or with a side of apple sauce or some sweet BBQ sauce.

That’s it! These are crazy easy to make, and are an excellent worry-free dinner option for your busy weekday evenings.

How Long to Smoke Pork Chops

A good, thick pork chop takes anywhere from 60-90 minutes to cook thoroughly. As always, when smoking meat I recommend you cook to temperature, not to time. It used to be believed that you had to cook pork to 175 degrees F internal temperature for it to be safe to consume, but those days are long gone. You can now safely cook pork to 145 degrees F; the optional temperature for peak flavor and moisture. If you see a little pink in the center but the thermometer reads 145, don’t fret! The pork is cooked throughout, and you’re good to go.

The time it takes to cook your chops is going to vary slightly depending on what smoker you use, how thick your chops are, and how hot your grill is. If you reach the 60-minute point and your chops aren’t at 145 degrees yet, you can always spritz the pork chops with apple juice to keep the outside from turning rubbery or leathery while they finish cooking through.

smoked pork chop cut in half and stacked to show a cross section.

More Pork Recipes

Is pork what’s for dinner tonight? If so, I have a handful of pork recipes on my site that are full of great flavor:

Smoked Pork Ribs
Grilled Pork Tenderloin with Beer and Mustard Glaze
Stuffed Pork Chops with Browned Butter Apple Filling

Smoked Pork Chops Recipe

This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on InstagramYouTube or our Facebook Page.

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Smoked Pork Chops

By: Susie Bulloch (heygrillhey.com)
4.89 from 18 votes
These smoked pork chops are the perfect weeknight meal that doesn't require a lot of prep time or fuss. They're smoky, juicy, and incredibly tender. All you need is smoke and some good sweet rub to experience the best smoked chops of your life!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings4 people

Video

Ingredients
 

Instructions
 

  • Preheat your smoker to 225 degrees F. I prefer to use apple when smoking pork, but any fruit woods, maple, or pecan will also taste great with these pork chops.
  • Drizzle olive oil on all sides of the pork chops.
  • Evenly season pork chops on all sides with my sweet rub. The thicker your chops are, the more liberally you can season.
  • Place the chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. This process can take anywhere from 60-90 minutes, depending on how thick your pork chops are.
  • Remove the chops from the smoker. Place on a plate and tent with foil. Allow to rest for 5-10 minutes. Serve hot as-is or with a side of applesauce or your favorite BBQ sauce.

Nutrition

Calories: 270kcal | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 500mg | Calcium: 9mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating




Reader Reviews

54 Reviews

  1. Jenny Draper says:

    This recipe rocks. My very thick pork chop took less than 45 minutes at a constant 225 degrees. It was a local cut of meat, grass fed. Glad my electric smoker has a probe thermometer, worked like a charm I took out the chop at 140 degrees. Tented it to rest and sliced in. Apple chips happened to be what I had on hand and it was a really nice smoke. I had my own rub from a local butcher, but reading sweet rub ,on this recipe, I added raw cane sugar to my mix.

  2. Austin says:

    Made these for the family last night. 140 was a little underdone for their tastes, so I bumped the temp up and opened the grate on my Pit Boss for the final 5 minutes or so, and they were absolute perfection. The entire family loved them, and with pork still being affordable these are likely to be a weekly staple in our house. I used Ham Grenade rub and it was the perfect balance of sweet and heat. 10 out of 10; will make again.

  3. Timothy Marquart says:

    They cooked a little quicker in my Pit Boss, about 45 minutes, but that’s mostly because mine was running hot for whatever reason. I did the smoked potatoes as well, 10 minutes for the group in the microwave, 45 minutes on. Best pork chop I have ever turned out, and the potatoes were creamy and delicious! I did cook to 150, still juicy and tender, great “crust”. I did not use a sweet rub, just 50/50 salt and pepper, mostly because I forgot we bought some sweet pork rub, lol.

    1. Dan Eveland says:

      I love your recipes. Every one I have tried always turns out perfect. You are my go to when I want to smoke something. Thanks!

  4. Robert Spencer says:

    Your smoked pork chop recipe is so easy and so delish. Best I have ever had.

  5. Lata M says:

    OMGoodness!! This was so so SO good!! Not only was the cooking time perfect, but the flavor was just phenomenal. The chops were juicy

  6. Rodney says:

    So good and tender great smoke flavor form my Pit Boss 850 using applewood pellets. I’ll be making these again!

  7. K says:

    Ok. I don’t leave reviews although I constantly make recipes from online cooking blogs. Let me tell you, strangers of the internet, you have just landed on the page of the most incredible pork chops of your life. Thank you for this recipe and I am blown away. The tenderness, the flavor, the ease, the wows I received from this smoked meat is just totally amazing. Make this. Today. And tomorrow. And the next day. And the next… highly recommend. So so so so good you won’t even believe you made it. I cannot wait to try more of your recipes!