Cold Smoked Double Bone Pork Chop Recipe

Directions for Cold Smoked Double Bone Pork Chop

1. 1

   Prepare the Brine

   In a bowl, mix kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika to create a dry brine.

2. 2

   Brine the Pork Chops

   Rub the brine mixture all over the pork chops, ensuring they are evenly coated. Place the chops in a resealable bag or container and refrigerate for 4 to 6 hours.

3. 3

   Prepare for Smoking

   After brining, remove the pork chops from the refrigerator and rinse under cold water to remove excess salt. Pat dry with paper towels.

4. 4

   Smoke the Pork Chops

   Set up your cold smoker according to the manufacturer's instructions. Add the wood chips of your choice for smoking. Once ready, place the pork chops in the smoker and smoke for 2 to 3 hours at a low temperature (below 100°F or 38°C).

5. 5

   Finish the Pork Chops

   After smoking, remove the chops from the smoker and brush lightly with olive oil. Sprinkle fresh herbs over the top. Allow the chops to rest for 10 minutes before serving.