Let Me Tell You About Smoked Pork Chops—My Lazy Weekend Secret
I have to admit, the first time I tried making smoked pork chops, I was mostly just trying not to set the backyard on fire. (Spoiler: I only singed my eyebrows once.) But once I nailed it—oh man—it became my go-to way of making pork that everyone in my family actually gets excited about. There’s something about the smell of smoke drifting out the back door, mingling with that porky goodness, that just feels like a Saturday well spent. Plus, if you have a cold drink in hand and some tunes on, it’s basically therapy with dinner at the end.
One time, my neighbor wandered over lured by the smell—he still talks about it like it was a religious experience. Not saying I’m a BBQ prophet, but, you know, I don’t argue either.
Why I Keep Coming Back to This Recipe
I make this when I need something impressive but not fussy (read: when I want to look like I tried harder than I actually did). My family goes completely bonkers for these—especially when I serve them with a heap of mashed potatoes. Sometimes I get lazy and just do a simple salad—nobody complains, honestly. Also, I love that you don’t have to marinate overnight (I always forget, anyway). The frustration for me was always getting them dry or weirdly chewy, but now, with this smoking trick, they end up juicy almost every time—unless I get distracted by the neighbor’s new kitten. That’s on me.
What You’ll Need (And What You Can Swap)
- 4 thick-cut pork chops (bone-in is best, but honestly, boneless works if that’s what you have; my aunt swears by the thin ones, but I find them too easy to overcook)
- 2 tablespoons olive oil (or melted butter if you’re feeling fancy)
- A good handful of kosher salt (table salt in a pinch, but ease up a bit—trust me)
- 1 tablespoon black pepper (freshly cracked if you have it, but I’ve used pre-ground plenty of times)
- 1 teaspoon smoked paprika (I sometimes toss in a pinch of cayenne for heat—depends who’s coming to dinner)
- 1 teaspoon garlic powder (real garlic is great too; just rub it on before smoking, but it can burn a bit)
- Wood chips for smoking—applewood or hickory are classic (I’ve tried cherry once; it was fine, just a little sweet for my taste)
- Optional: a sprinkle of brown sugar for a sweet edge, or a dash of mustard powder if you like it tangy
How I Actually Cook These (With a Few Detours)
- Prep the Chops: Pat the pork chops dry—don’t skip this, it helps them get that nice crust. Rub them all over with olive oil. Then, mix up the salt, pepper, paprika, garlic powder (and any extras) and give each chop a generous massage. Some days I just eyeball it; it’s not rocket science.
- Get the Smoker (or Grill) Going: Set your smoker to 225°F if you can. On days when my smoker’s being temperamental, I’ve used the grill with indirect heat—just make sure to get those wood chips smoking. (If you’ve only got an oven, you can fake it with a little liquid smoke, but it’s, well, not quite the same—don’t tell my cousin I said so.)
- Time to Smoke: Lay the chops on the grates and let them be. I usually sneak a peek after 30 minutes, but resist the urge to poke them too much. Total smoking time’s about 60-90 minutes, depending on thickness. You’re aiming for an internal temp of 145°F. Don’t freak out if they look a bit pink inside; that’s just the smoke ring—fancy, right?
- Rest and Serve: Pull ’em off the heat and let them rest for at least 5-10 minutes. This is when I usually sneak a taste (quality control, of course). They always look better after a little nap, I swear.
Notes (Learned the Hard Way)
- If you’re short on time, you can sear the chops in a hot pan for a couple minutes per side before smoking—they get a nice crust that way. But honestly, sometimes I skip this step and nobody notices.
- I used to soak my wood chips for hours, but actually, I find it works better if you just give them a quick rinse and move on. Less mess.
- Don’t stress if you leave them in an extra 10 minutes; smoked pork chops are pretty forgiving. (Once, I forgot about them entirely. Not the end of the world, just a bit drier.)
Recipe Experiments: Variations I’ve Tried (Some Good, Some...Meh)
- I once rubbed the chops with a maple syrup and mustard mix—tasted like breakfast and dinner collided. Not bad, but a little sweet for my crowd.
- Swapping smoked paprika for chipotle powder gives it a bit of a kick. Try it if you like things spicy (or you want to clear your sinuses out).
- Not gonna lie, I tried brining them overnight once. Didn’t notice much difference. Maybe I did it wrong, or maybe I just don’t have the patience for brining.
What If You Don’t Have a Smoker? (Don’t Panic!)
Honestly, you can fake it on a regular grill using a little foil packet of wood chips (just poke some holes in the top and stick it over the heat). Or, if all else fails, there’s always the oven + a splash of liquid smoke (here’s a quick guide that saved my bacon, pun intended). Not exactly the same, but close enough for a rainy day.
How to Store Leftovers (If You Have Any)
Pop any leftover chops into an airtight container and keep ’em in the fridge—they’ll be fine for 2-3 days, though honestly, in my house it never lasts more than a day! You can freeze them too, but I tend to think the texture gets a bit wonky when they thaw. If you’re reheating, a quick zap in the microwave works, but the oven at 300°F keeps them juicier.
How I Like to Serve Smoked Pork Chops
I’m a sucker for classic sides like creamy mashed potatoes or coleslaw. Sometimes I’ll do grilled corn or a big bowl of greens (gotta pretend it’s healthy, right?). We usually end up eating outside, picnic style, and someone inevitably brings potato salad—which, let’s be honest, sometimes upstages the pork.
What I Wish I’d Known (Pro Tips from a Recovering Overthinker)
- I once tried rushing the rest step and regretted it because the juices ran everywhere—patience, grasshopper!
- Don’t skip the oil rub; otherwise, the seasoning doesn’t really stick, and you get sad, bland bits (ask me how I know).
- Actually, keeping the smoker closed is harder than it sounds. Every time you open it, you lose heat. I learned the hard way—just trust the process.
- Oh, and if you use table salt instead of kosher, cut the amount in half. I learned that one after the "salt lick incident" of 2018. Yikes.
FAQ: You Asked, I Answered (Or At Least Tried)
- Can I use boneless chops? Absolutely—just watch the time, they cook a bit faster. I still prefer bone-in for juiciness but, you do you.
- Do I really need a meat thermometer? Technically, no, but honestly, I wouldn’t risk it. I used to guess and, well, let’s just say I ate a lot of really dry pork.
- What kind of wood chips are best? I like applewood—it’s a bit sweet and mellow. Hickory’s stronger. Mesquite is a bit much for me, but some folks love it. Actually, here’s a guide on wood for smoking pork if you want to nerd out.
- Can I make these ahead? Sure, but I think this tastes better the next day. The smoke flavor sort of settles in. Or maybe that’s wishful thinking.
- Is there a vegetarian version? Well, not really, but I did once try smoked tofu in a pinch (don’t ask, it’s not the same, but it’s edible with enough sauce).
One last (unrelated) thought: If you ever have leftover smoked pork, try tossing it into mac and cheese the next day. Trust me, it’ll make you look like a kitchen genius. Or at least like you planned ahead.
Enjoy—and if you end up setting off your smoke alarm, just consider it a badge of honor. Happens to the best of us!
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Wood chips for smoking (such as hickory or applewood)
Instructions
-
1Preheat your smoker to 225°F (107°C) and prepare wood chips according to manufacturer’s instructions.
-
2Pat the pork chops dry with paper towels. Brush both sides with olive oil.
-
3In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and dried thyme. Rub the spice mixture evenly over both sides of the pork chops.
-
4Place the pork chops on the smoker grates. Close the lid and smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C).
-
5Remove the pork chops from the smoker and let them rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!