Smoked Pork Chops
Thick-cut pork chops kissed with smoke and finished in the oven for juicy, perfectly cooked meat. A simple rub and low-and-slow technique deliver restaurant-quality results in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 tbsp brown sugar
- 1.5 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- 4 each bone-in, center-cut pork chops (1.5 inches thick)
- 2 tbsp extra-virgin olive oil
- 2 cups wood chips (hickory or apple)
Instructions
- 1
Make the dry rub by combining 2 tablespoons brown sugar, 1.5 tablespoons kosher salt, 1 tablespoon freshly cracked black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 0.25 teaspoon cayenne pepper in a small bowl. Stir until evenly mixed.
- 2
Pat the four pork chops completely dry on all sides using paper towels — this removes surface moisture so the rub adheres properly and you get a better crust.
- 3
Coat each pork chop generously on both sides with 2 tablespoons total of extra-virgin olive oil, then apply the dry rub, pressing it gently into the meat so it sticks. Let the chops sit at room temperature for 15 minutes while you prepare the smoker.
- 4
Soak 2 cups of hickory or apple wood chips in water for at least 15 minutes — this slows their burn rate and produces more smoke flavor.
- 5
Preheat your smoker to 225°F. If using a kettle grill, push coals to one side and place a drip pan filled with water on the other side, then set the grate 4–6 inches above the charcoal. Drain the soaked wood chips and scatter them over the hot coals — you should see steady, thin blue smoke within 1–2 minutes.
- 6
Lay the four rubbed pork chops on the cool side of the grill (away from direct heat), bone-side down. Close the lid and maintain a temperature between 225°F and 250°F. Smoke for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of each chop (away from bone) reads 140°F.
- 7
Transfer the pork chops to a cutting board and rest for 5 minutes without covering — the internal temperature will climb to 145°F (medium) during this time. The carry-over heat ensures the meat stays juicy and tender.
- 8
Arrange the rested pork chops on a serving platter and spoon any pan juices over the top. Serve immediately while the smoke flavor is most pronounced.
Tools you’ll need
- small bowl
- paper towels
- instant-read thermometer
- smoker or kettle grill
- drip pan
- wood chips
- cutting board
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