Smoked Pork Chops Recipe

In a medium pot, combine 2 cups hot water, kosher salt, and 1 cup packed brown sugar. Stir until salt and sugar are fully dissolved.

Add black peppercorns, bay leaves, crushed garlic cloves, and thyme sprigs to the hot brine. Remove from heat and let steep 5 minutes to release aromatics.

Pour brine into a container large enough for the pork chops. Add remaining 6 cups cold water and 2 cups ice to cool the brine to refrigerator temperature (under 40°F / 4°C).

Submerge 4 bone-in pork chops in the cooled brine. Cover and refrigerate for 1 to 4 hours (1 hour for mildly seasoned chops, up to 4 hours for more pronounced flavor). Do not exceed 6 hours for 1–1.5" chops to avoid texture changes.

After brining, remove chops, discard brine, and pat chops very dry with paper towels. Let sit uncovered in refrigerator 30 minutes if time allows to dry the surface (helps smoke adhesion).

Preheat smoker

Prepare your smoker for indirect cooking and preheat to 225–250°F (107–121°C). Use fruit woods like apple or cherry, or a mild hardwood like hickory for 1–2 hours of smoke flavor.

While smoker preheats, combine rub ingredients in a small bowl: 2 tsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground mustard, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp chili powder (optional). Mix until even.

Brush both sides of each pork chop lightly with 1/2 tbsp olive oil (reserve remaining oil). This helps the rub adhere and promotes browning.

Evenly coat each chop with the rub mixture, pressing gently so it adheres. Make sure edges are seasoned.

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

Smoke at 225–250°F (107–121°C) until internal temperature reaches 135°F (57°C). For 1–1.5" chops this will typically take 45–60 minutes depending on thickness and smoker temperature. Avoid overcooking.

For a seared finish (optional): Preheat a cast-iron skillet or grill to medium-high (400–450°F / 204–232°C) with the remaining 1 tbsp olive oil. Sear chops 30–60 seconds per side just after they reach 135°F to develop a crust and raise final temp.

Remove chops from heat when they reach 140°F (60°C) after carryover (target pull temp 135°F, finished 140°F). Tent loosely with foil and rest 5–10 minutes; carryover cooking will raise temperature ~5°F.

While chops rest, melt 2 tbsp butter in a small saucepan over low heat. Stir in 1 tbsp apple cider vinegar and 1 tsp honey or maple syrup. Warm until combined and slightly reduced, about 1–2 minutes. Do not boil.

Off heat, stir in 1 tbsp chopped fresh parsley. Spoon sauce over rested chops just before serving.

Serve smoked pork chops with your choice of sides (mashed potatoes, roasted vegetables, or apple slaw) and enjoy.