Smoked Pork Chops are incredibly delicious and juicy. A dry rub flavors them perfectly so there is no need for a brine or marinade.
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What Makes Smoked Pork Chops So Good?
Do you need a special occasion-worthy meal that is sure to impress, but you aren't a master chef and don't want to spend a lot of money? Then this recipe for spice-rubbed Smoked Pork Chops is what you want. It's inexpensive, quick, and unbelievably tasty.
Why You Should Try This Recipe for How to Smoke Pork Chops on a Pellet Grill
Of course, the best reason to smoke meat is that it's seriously delicious, but the ease of cooking is a close second. Preparing a thick, juicy pork chop in a pellet smoker is almost foolproof, and this smoking method is a good introduction for those new to smoking meat.
Isn't it time to stop fearing your smoker and start cooking unforgettable meals?
Ingredients For Smoked Pork Chops
For the pork chop, you'll need:
- Pork chops
- Vegetable oil
To make the dry rub for this Smoked Pork Chop recipe, you'll need:
- Smoked paprika
- Kosher salt
- Garlic powder
- Onion powder
- Ground coriander
- Freshly ground black pepper
- Cayenne pepper
Best Pork Chop Cut for Smoking
There are several types of pork chops, but the best one for this recipe comes from the central portion of the ribcage and has a bone along one side. Depending on where you shop, you can find this cut labeled as center-cut pork chops, rib chops, or rib end chops.
Whatever the name, this cut is tender with a mild flavor and has a small amount of fat. You'll get the best results with two-inch thick chops, but they must be at least an inch-and-a-half thick to prevent them from drying out.
How to Smoke Pork Chops
To cook pork chops in a pellet smoker:
- Preheat the smoker to 175°F.
- In a bowl, whisk together the smoked paprika, kosher salt, garlic powder, onion powder, ground coriander, black pepper, and cayenne pepper.
- Dry the pork chops with paper towels.
- Use a basting brush or your hands to coat both sides of the pork chops with vegetable oil.
- Sprinkle the dry rub onto the pork chop and massage it into the meat. Let the meat rest until the smoker reaches 175°F.
- Position the pork chops directly on the grate of the smoker, close, and cook for 45 minutes.
- After 45 minutes, remove the pork chops from the smoker and set them on a wire rack over a baking tray.
- Crank the smoker up to 425°F.
- Once the smoker reaches the proper temperature, return the meat to the smoker and continue to cook until the meat's internal temperature reaches 145°F.
- Let the meat rest on the wire rack for about ten minutes before serving.
What Type of Wood Should You Use to Smoke Pork?
Since pork is very mild, the wood you use makes a huge difference in the flavor of this dish. It is highly recommended to go with a mix of about 50-50 hickory and a fruit wood such as apple or cherry.
The combination of the intense smokiness from the hickory and the sweetness of the fruit wood is a wonderful balance.
What to Serve With Smoked Pork Chops
Slightly sweet and bitter flavors work well with pork. To complement the sweetness from the fruit wood smoke, try sauteing greens such as broccolini, chard, or kale with fresh herbs and a touch of lemon juice.
How to Store Smoked Pork Chops
Chill the cooked pork chops in an airtight container for up to three days. For any longer than that, first, wrap the room-temperature chops in butcher paper and then in aluminum foil.
For longer storage, place the wrapped pork chops in a freezer bag and freeze them for up to two months.
What Is the Best Way to Reheat Smoked Pork Chops?
Reheating the chops in the oven is a great option:
- Defrost frozen chops in the fridge overnight before reheating.
- Take the chops from the fridge to allow them to come up to room temperature while the oven is preheating.
- Preheat the oven to 350°F.
- Place the pork chops in a single layer in a shallow baking dish.
- Sprinkle a few tablespoons of liquid around the chops. Stock, beer, wine, or water will do. The extra liquid will turn to steam in the oven and prevent the meat from drying out.
- Tightly cover the baking dish with aluminum foil.
- Bake for 15 minutes or until the interior of the pork chop reaches 165°F.
More Smoker Recipes
Smoked Pork Chops
- 1 Smoker
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried coriander
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 ½ pounds boneless pork chops
- 2 teaspoons vegetable oil
- Prepare the seasoning blend by combining the paprika, kosher salt, garlic powder, onion powder, dried coriander, black pepper, and cayenne pepper in a small bowl. Stir to combine.
- Preheat the smoker to 175°F.
- Brush the tops of the pork chops with vegetable oil and sprinkle both sides with the seasoning blend.
- Place the pork chops in the smoker for 45 minutes. Then remove the pork chops from the smoker.
- Turn the smoker up to 425°F. Place the pork chops back into the smoker until the internal temperature reaches 145°F.
- Let the pork chops rest for 10 minutes before serving.