Hey there! If you love bold flavor and tender meat that practically melts in your mouth, then you’ve got to try these smoked pork chops. They’re one of my favorite ways to turn a simple dinner into something special, whether I’m cooking for just the family or firing up the smoker for a weekend BBQ.
The smoky flavor is what really makes this recipe shine—it adds depth without making the chops dry or heavy. And guess what? They’re actually super easy to make. You don’t need to be a pitmaster to pull this off!
I usually serve them with a quick salad or grilled veggies, and there’s never anything left. They’re that good.
Ingredient Notes & Easy Substitutions
Let’s talk ingredients! Here’s what I use and some handy swaps if you need them:
- Pork Chops: I always go for bone-in—they stay juicy and soak up the smoky flavor perfectly. But if you prefer leaner cuts, boneless pork chops or pork tenderloin can work too. Just keep in mind they’ll cook a little faster.
- Spices: The brown sugar in the rub helps form a nice crust. You can use coconut sugar if you want something less refined. And if you don’t have smoked paprika (which adds a rich, deep flavor), you can sub in chili powder for a kick.
- Olive Oil: This helps the spice rub stick. If you’re out, avocado oil or melted butter works too.
- Wood Chips: This is where the magic happens! I usually go for hickory when I want strong smoke flavor or applewood for something sweeter. Cherry wood is also a fun twist if you want something fruity.
How to Keep Your Pork Chops Moist Every Time
Nobody likes dry pork chops—especially when you’re taking the time to smoke them. Here’s how I make sure mine turn out juicy and packed with flavor:
- Dry the meat well with paper towels. This helps with both smoke absorption and creating a crust.
- Don’t rush the seasoning. Press the rub into the meat and let it sit for about 30 minutes. This gives the flavors time to sink in.
- Use a meat thermometer. Seriously, it’s the easiest way to avoid overcooking. Take the pork chops off at 145°F (63°C).
- Let them rest. Give them 5–10 minutes after smoking to let the juices settle inside the meat. Trust me, this makes a big difference in tenderness.
Smoked Pork Chops Recipe
Ingredients:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- 2 tablespoons olive oil
For the Spice Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
For Smoking:
- Wood chips for smoking (hickory or applewood recommended)
Total Time Needed:
Plan for about 30 minutes of prep and 1 to 1.5 hours of smoking, so give yourself around 2 hours total. It’s mostly hands-off once the chops are in the smoker—perfect time to relax or prep your sides.
Instructions:
- Prep the Pork Chops
Start by patting the pork chops dry with paper towels. This helps them absorb the smoky flavor and ensures a good crust once cooked. - Make the Rub
Mix the brown sugar, paprika, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper (if using) in a small bowl. Give it a good stir until well blended. - Season the Chops
Drizzle olive oil over each pork chop, making sure they’re coated. Then rub the spice mix all over—really press it in so it sticks. Let the chops sit at room temperature for about 30 minutes to let the flavor soak in. - Get Your Smoker Ready
While the chops are resting, preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes to keep them from burning up too fast—they’ll produce better smoke this way. - Smoke the Pork Chops
Place the pork chops on the smoker grates. Add the soaked wood chips to your smoker box or scatter over hot coals, depending on your setup. Smoke for 1 to 1.5 hours, or until they reach an internal temperature of 145°F (63°C). - Rest and Serve
Take them off the smoker and let them rest for about 5–10 minutes. This step helps lock in all those amazing juices. Serve warm, and get ready for lots of compliments!
Can I use boneless pork chops?
Yes! Just remember that boneless chops cook faster. Start checking them at around 45 minutes to avoid overcooking.
Don’t have a smoker?
No problem. You can use a grill with indirect heat. Wrap your wood chips in foil, poke a few holes, and place them on the grill for a similar smoky effect. Keep the temp around 225°F (107°C).
What’s the best way to store leftovers?
Keep any extras in an airtight container in the fridge for up to 3 days. You can also freeze them (wrap tightly!) for up to 3 months. Reheat in the oven or on the grill for best texture.
Can I change up the rub?
Definitely! Feel free to add herbs like thyme or rosemary, or up the heat with more cayenne. Just try to keep the balance of sweet, savory, and smoky.
Give These a Try—You Won’t Regret It!
These smoked pork chops are juicy, full of smoky flavor, and way easier than they sound. If you’ve been wanting to try your smoker for something new, this is the perfect recipe to start with. And once you make them? You’ll be hooked.
Let me know how they turn out—and follow me on Pinterest for more BBQ favorites and easy, flavor-packed meals. Let’s fire up that smoker and make something amazing!
