Smoked Pork Chop Recipe

Make the brine: in a large saucepan or bowl, combine 2 cups of the water with the kosher salt and erythritol (if using). Warm gently, stirring until salt dissolves. Remove from heat and add the remaining 6 cups cold water to bring temperature down. Add peppercorns, bay leaves, thyme sprigs, and smashed garlic cloves. Chill brine to refrigerator temperature (about 30 minutes).

Brine the chops: place pork chops in a container or zip-top bag and pour cooled brine over them so they are fully submerged. Brine in the refrigerator 1 to 4 hours (1 hour for thin chops, up to 4 hours for thicker bone-in chops). Do not over-brine to keep them tender and keto-friendly.

Remove chops from brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Allow them to sit on a rack in the fridge uncovered for 30 minutes if you have time — this dries the surface for better smoke and crust.

Prepare herb butter: in a small bowl, combine softened butter, olive oil, chopped rosemary, chopped thyme leaves, minced garlic, smoked paprika and coarse black pepper. Mix until evenly incorporated.

Season chops: lightly brush both sides of each dried pork chop with a thin film of oil, then rub a thin layer (about 1 teaspoon) of the herb butter mixture onto both sides and along the bone. Reserve the remaining herb butter for finishing.

Preheat your smoker or grill set up for indirect cooking to 225°F (107°C). If using a charcoal or gas grill, create a low, steady heat and place soaked wood chips on the coals or in a smoker box. If using a pellet smoker set to 225°F, use fruitwood like apple for a complementary flavor.

Place pork chops on the smoker grate over indirect heat. Insert an instant-read probe thermometer into the thickest part (away from bone). Smoke until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium edge; this typically takes 35–55 minutes depending on thickness. Aim for 125–130°F because you'll finish with a short sear.

Preheat a heavy cast-iron skillet or the hot side of the grill to high (about 450–500°F / 232–260°C) while chops approach target temp. When chops reach 125–130°F, transfer to the hot skillet or direct-heat area. Sear 45–60 seconds per side, pressing slightly to get good contact, and sear edges near the bone for 15–30 seconds. During the sear, spoon or melt the reserved herb butter over the chops to glaze.

Remove chops and rest for 5–8 minutes tented loosely with foil. Internal temperature will rise to about 135–140°F (57–60°C)—ideal for juicy, slightly rosy pork. Finish with a light sprinkle of kosher salt if desired.

While pork smokes, prepare the zucchini: slice zucchini halves into 1/3" thick pieces and pat dry. Toss in a bowl with 1 tablespoon neutral oil and 1/2 teaspoon salt until evenly coated.

Cook zucchini: heat a large skillet over medium-high heat. Add zucchini in a single layer (work in batches if needed). Sear 2–3 minutes per side until golden and tender but still slightly firm. Remove to a plate.

Dress zucchini: while still warm, toss zucchini with crushed red pepper flakes (or a light drizzle—about 1 tsp—of chili crisp), 1 teaspoon chili crisp for a more pronounced flavor, 1/2 teaspoon vinegar, 1/2 teaspoon toasted sesame oil, and chopped cilantro or chives. Taste and adjust heat and acidity as desired. Keep warm until serving.

Plate: place one smoked pork chop per plate, spoon a little of any pan juices or extra melted herb butter over the chop. Arrange a generous portion of chili crisp zucchini alongside.

Garnish: add a lemon wedge if using and a small sprinkle of fresh herbs. Serve immediately while hot.