Smoked Pork Chops Recipe

In a medium saucepan, bring 2 cups of the water to a simmer. Add kosher salt and 2 tablespoons brown sugar, stirring until dissolved.

Remove from heat, add black peppercorns, bay leaves, crushed garlic cloves and thyme sprigs. Pour into a nonreactive container or large resealable bag; add remaining 4 cups cold water to cool the brine completely (use ice if needed).

Submerge the pork chops in the cooled brine. Refrigerate for 30 minutes to 2 hours (30 minutes for thinner chops, up to 2 hours for thicker). Do not brine longer to avoid overly salty meat.

After brining, remove chops, rinse briefly under cold water, and pat very dry with paper towels. Let rest uncovered on a rack in the fridge 20–30 minutes to form a slight pellicle (helps smoke adhere).

While chops rest, prepare the rub: in a small bowl combine smoked paprika, 1 tablespoon brown sugar, coarse ground black pepper, garlic powder, onion powder and 1 teaspoon kosher salt. Mix thoroughly.

Lightly coat each pork chop with about 1/2 teaspoon olive oil on both sides to help the rub adhere.

Evenly sprinkle the rub on both sides of the chops, pressing gently so it sticks. Reserve any extra rub for serving.

Preheat smoker to a steady 225°F (107°C). Use apple, cherry or hickory wood chips/chunks for a balanced smoke flavor. If using a grill with indirect heat, set up for low-and-slow cooking at the same temperature.

Place chops on the smoker grates, spacing them so smoke circulates. Insert a probe thermometer into the thickest part of one chop, avoiding bone.

Smoke the chops until internal temperature reaches 135°F (57°C), which typically takes 35–50 minutes depending on thickness. Do not rush; low temperature yields tender chops and good smoke penetration.

When chops reach 135°F, transfer them to a hot cast-iron skillet or the grill over direct medium-high heat to sear. Add 2 tablespoons butter to the pan. Sear chops 45–60 seconds per side to develop a caramelized crust and push temperature to 140–142°F (60–61°C).

Remove chops to a cutting board and rest 5–7 minutes. While resting, whisk together apple cider vinegar and any pan juices or reserved rub with a splash of water if needed to make a light glaze; spoon over chops or serve on the side.

Garnish with chopped fresh parsley and serve with lemon wedges. Squeeze lemon over chops at the table to brighten flavor.

Optional: If you prefer slightly more done pork, cook to 145°F and rest 3 minutes per USDA guidance. Adjust sear time accordingly.