Smoked Pork Chops
intro
Tender, smoky bone-in pork chops coated in a savory-sweet rub, slow-smoked over apple wood for a juicy, caramelized crust ideal for outdoor cookouts.
Ingredients
Steps
Prep the pork chops
Pat 4 bone-in 1.5-inch thick pork chops completely dry with paper towels, then rub all surfaces evenly with 1 tablespoon (15ml) extra-virgin olive oil. Let the chops rest at room temperature for 20 minutes to remove excess chill and ensure even cooking during smoking.
Mix the dry rub
In a small mixing bowl, combine 2 tablespoons (25g) light brown sugar, 1 tablespoon (18g) kosher salt, 1.5 teaspoons (4g) smoked paprika, 1 teaspoon (3g) garlic powder, 1 teaspoon (3g) onion powder, and 1 teaspoon (2g) freshly ground black pepper. Stir with a fork until fully blended, breaking up any clumps of brown sugar to create a uniform seasoning mix.
Season the chops
Sprinkle the entire batch of dry rub evenly over all sides of the room-temperature pork chops, including the fatty outer edges. Use clean hands to press the rub firmly into the meat surface to create a tight, evenly coated layer that will not fall off during smoking.
Preheat the smoker
Drain the 2 cups (60g) of pre-soaked apple wood chips, add them to the smoker’s wood chip tray, and preheat the smoker to 110°C (225°F) with the top vent half-open. Wait until thin, wispy pale blue smoke flows steadily from the vent before adding meat, which indicates clean, well-burning wood that produces mild, non-bitter smoke.
Smoke the pork chops
Arrange the seasoned pork chops directly on the preheated smoker grates, with the bone side facing the closest heat source. Close the smoker lid and smoke for 1 full hour, maintaining a consistent internal smoker temperature of 105–115°C (220–240°F). Avoid opening the lid unnecessarily to prevent heat and smoke loss.
Rest and serve
After 1 hour of smoking, insert an instant-read meat thermometer into the thickest part of a chop (avoiding contact with the bone) to confirm an internal temperature of 63°C (145°F). If below this temperature, smoke for 10–15 additional minutes before rechecking. Once done, transfer chops to a cutting board, drizzle evenly with 2 tablespoons (30ml) apple cider vinegar, tent loosely with aluminum foil, and rest for 10 minutes before serving.
Tips
2.Soak apple wood chips in cold water for 30 minutes before use; dry chips burn too quickly and produce harsh, bitter-tasting smoke, while soaked chips smolder slowly to release mild, sweet, fruity smoke that pairs perfectly with pork.
3.Never skip the 10-minute resting period after smoking: resting allows the hot meat fibers to relax and reabsorb their juices, so every bite will be juicy instead of having flavorful liquid run out onto your plate when you cut into the chop.
OMG y’all, these apple-smoked pork chops were the star of our Sunday family dinner! I was nervous the smoke flavor would be too strong but the apple wood is so subtle and sweet, it pairs perfectly with the juicy pork. My husband and two kids practically licked their plates, even my picky 7 year old asked for seconds! 10/10 will be making these for our next neighborhood potluck too.
Game changer! I’ve always struggled to make pork chops that don’t come out dry and tough, but this method had them so juicy they were dripping when I cut into them. The apple smoke adds such a cozy fall vibe, I served them with roasted sweet potatoes and sautéed apples and my whole extended family raved when they came over for dinner last weekend. Already added this to my weekly meal prep rotation!
Really solid recipe! The flavor was incredible, but my chops came out just a tiny bit drier than I wanted—think I left them on the smoke a touch too long because I got caught up watching the football game. Definitely would make again though, that apple smoke flavor is unbeatable with pork. Would be 5 stars if I hadn’t zoned out!
SO good! I made these for my partner’s birthday cookout and every single guest asked for the recipe. I was worried medium difficulty meant I’d mess it up, but the steps were super straightforward even for someone who only uses their smoker a handful of times a year. The chops were so juicy even without extra sauce, and the subtle apple sweetness cuts through the savoriness of the pork so well, I’ll never make regular grilled pork chops again!
Made these last night for dinner and holy cow, they’re restaurant quality! I used homemade apple butter as a little glaze the last 10 minutes of cook time like I saw someone recommend in the notes and *chef’s kiss*. My teen son who lives off energy drinks and frozen pizza said this was the best meal I’ve ever made. Win for dad!
I was a little intimidated to try smoking meat for the first time ever, but this recipe made it so doable! The 1.5 hour cook time felt totally manageable, and the end result was so juicy and packed with that light apple smoke flavor I couldn’t believe I made it myself. I brought leftovers for lunch all week and my coworkers kept stopping by my desk asking what smelled so good. Already planning to make these for my camping trip next month!
Just pulled these off the smoker and they taste amazing! Only reason I’m not giving 5 stars is I wish the recipe had a suggested wood brand recommendation— I grabbed the cheapest apple wood chips from the grocery store and they had a little bit of a bitter aftertaste. Otherwise the cook time was perfect, the chops were juicy, can’t wait to make them again with better chips!
I’ve been grilling and smoking meats for over 40 years, and I have to say this is one of the best pork chop recipes I’ve ever come across. The balance of smoke, salt, and natural apple sweetness is spot on, and the instructions for getting the perfect internal temp are dead on. Made these for my grandkids last weekend and they said they taste better than the ones from the fancy BBQ joint downtown. High praise coming from teens!
Made these for our college football tailgate last weekend and they were an absolute home run! Everyone was coming back for thirds, I even had a few people offer to pay me to make a batch for their next tailgate. The apple smoke pairs so well with cold beer and game day snacks, this is going to be my go-to tailgate recipe from now on!