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Ingredients
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Pork chops & brine
Seasoning rub
Finishing & basting
Method
Pork chops & brine
Prepare brine
Combine 4 cups cold water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 teaspoon whole black peppercorns and 1 bay leaf in a bowl or container. Stir until salt and sugar dissolve.
Submerge the 2 bone-in pork chops in the brine, cover and refrigerate for 30 minutes to 1 hour (for 1–1.5 inch chops). Do not over-brine; this short brine firms and seasons the meat without making it too salty.
Remove chops from brine, discard brine, and pat chops very dry with paper towels. Let rest at room temperature 20–30 minutes while you prepare the rub and smoker. Patting dry is important for better smoke adhesion and crust.
Seasoning rub
In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar (rub), 1 tsp ground black pepper, 1 tsp kosher salt (rub), 1 tsp dry mustard and 1/2 tsp chili powder (if using). Stir until evenly combined.
Lightly brush each pork chop with 1/2 tablespoon olive oil to help the rub adhere. Evenly coat both sides and edges of the chops with the rub, pressing gently so it sticks. Let sit 10 minutes to allow flavors to develop.
Smoking & finishing
Preheat your smoker to 225°F (about 107°C) using apple wood or hickory for a mild, slightly sweet smoke. Stabilize temperature before placing meat in.
Place the pork chops on the smoker grates, bone side down or spaced so smoke circulates. Insert an instant-read thermometer into the thickest part of a chop (away from bone). Smoke until internal temperature reaches 125–130°F (52–54°C) — about 45–60 minutes depending on thickness. This lower target is for finishing with a sear; if you prefer fully cooked solely in the smoker, go to 140–145°F.
About 5 minutes before removing from the smoker, melt 1 tablespoon unsalted butter with 1/4 cup apple juice and 2 sprigs fresh thyme in a small saucepan until butter is melted and mixture is warm. Use this for basting.
If searing: add a small drizzle of oil to the hot skillet and sear chops 45–60 seconds per side, pressing gently to get good contact, basting once with the butter-apple mixture while searing. If finishing in the smoker: brush chops with the butter-apple baste and roast at 400°F until internal temperature reaches 140–145°F.
Remove chops from heat and rest on a cutting board loosely tented with foil for 5–7 minutes. During rest the temperature will rise a few degrees to the final target of 145°F and juices will redistribute.