Essential Ingredients for Smoked Pork Chops

Crafting these phenomenal smoked pork chops requires a thoughtful selection of ingredients, starting with quality cuts and finishing with a flavorful brine and robust seasonings. For my tests, I experimented with various pork chop types and two distinct seasoning blends, but the one constant was a crucial 8-hour brining period for all chops, ensuring maximum tenderness and moisture retention.

Meat & Seasoning Selections

• Pork Chops: The foundation of our dish! You have the flexibility to choose your favorite cut. Excellent options include thick-cut shoulder chops, rich rib chops, lean loin chops, convenient boneless chops, or flavorful sirloin chops. Aim for chops that are at least 1-inch thick for optimal smoking results.
• Olive Oil: A light coating of olive oil acts as a binder for your chosen seasoning, helping it adhere evenly to the pork chops while also promoting a beautiful crust during the searing phase.
• Seasoning: The spices are where the flavor truly comes alive. I highly recommend Meat Church Honey Hog BBQ for its sweet and savory profile, or Traeger Pork & Poultry Rub (Apple & Honey) for a delicious fruit-and-honey blend. Feel free to use any high-quality pork or BBQ rub that complements your taste.

Homemade Brine Ingredients

• Water: The base of our tenderizing brine.
• Kosher Salt: Essential for the brining process, helping the meat retain moisture and enhancing its natural flavors.
• Brown Sugar: Adds a subtle sweetness that balances the salt and promotes a beautiful caramelized crust.
• Black Peppercorns: Contributes a mild, aromatic spice that infuses into the pork.
• Bay Leaves: Provides a delicate herbal note, adding depth to the brine’s flavor profile.

Selecting the Perfect Pork Chops for Smoking

One of the many reasons to love cooking with pork is its incredible versatility and affordability. Finding high-quality pork chops is usually quite straightforward, whether you prefer shopping at your local grocery store or a specialty butcher. For this recipe, the key is to select your favorite thick-cut pork chops. Thicker chops, ideally 1 to 1.5 inches, perform best on the smoker as they allow for a longer smoke time without drying out, resulting in a juicier final product.

While both bone-in and boneless pork chops work well, I personally lean towards bone-in cuts. The bone adds a noticeable depth of flavor and helps the meat cook more evenly, contributing to an overall richer taste and texture. However, the choice is entirely yours – go with what you enjoy most!

For this particular recipe, I sourced a variety pack containing boneless, loin, and rib chops. Purchasing from bulk retailers like Sam’s Club or Costco is an excellent strategy to save money and stock up on a generous supply of quality pork chops. These larger packs often provide a better per-pound value, making delicious smoked meals more accessible.

If you’re looking for another budget-friendly and delicious pork recipe that can feed a crowd, be sure to check out my smoked pork butt recipe. It’s fantastic for large gatherings and offers incredible flavor for a minimal cost.

The Art of Brining for Juiciness

Brining is the secret weapon for incredibly tender and juicy pork chops. A brine is essentially a salt-water solution (often with added sugars and aromatics) that helps the meat absorb moisture and tenderize its fibers. When soaked in brine for 8-12 hours, pork chops undergo a transformative process, resulting in a significantly more tender and succulent texture after cooking. This step makes a HUGE difference in both the texture and overall flavor of your smoked pork chops. Seriously, do NOT skip this essential process!

To prepare the brine, combine all the listed brine ingredients in a large pot. Bring the mixture to a rolling boil over medium-high heat. Once it has reached a boil, allow it to continue boiling for about two minutes to ensure all the salt and sugar are fully dissolved and the flavors are well integrated. Remove the pot from the heat and let the brine cool completely to room temperature. It’s crucial that the brine is cold before you add the pork chops to prevent any premature cooking of the meat.

Once the brine is fully cooled, carefully add your pork chops to the pot, ensuring they are fully submerged. Cover the pot and place it in the refrigerator overnight, or at least 8 hours, before you plan on smoking your pork chops. This extended brining time allows the solution to work its magic, preparing your pork for an exceptional smoking experience.

Expert Seasoning for Maximum Flavor

With the brining complete, it’s time to infuse your pork chops with incredible flavor through strategic seasoning. As mentioned, I’m using two fantastic options for this recipe: Meat Church’s Honey Hog BBQ, known for its superb balance of sweet and savory notes, and Traeger’s Pork & Poultry rub (Apple & Honey), which offers a delightful fruity sweetness. Of course, don’t hesitate to use your personal favorite spice blend if you have one you love!

First and foremost, after removing the pork chops from the brine, it’s critical to rinse them thoroughly under cool running water. This step helps to remove any excess salt from the surface of the meat, preventing it from becoming too salty. After rinsing, place the chops on a drying rack and pat them completely dry with paper towels. A dry surface is essential for the seasoning to adhere properly and for achieving a beautiful sear later.

Secondly, apply a light, even coating of olive oil over both sides of each pork chop. The olive oil acts as an excellent binder, ensuring that your chosen seasoning adheres beautifully and forms a delicious crust during cooking. Make sure to cover all surfaces of the pork.

Third, generously season both sides of the pork chops with your preferred rub. Don’t be shy here; a good coating of seasoning is key to a flavorful chop. Once seasoned, allow the pork chops to rest at room temperature for approximately one hour before placing them on the smoker. This resting period allows the seasoning to penetrate the meat slightly and helps the chops cook more evenly when they hit the heat.

The Smoking Process: Low & Slow, Then Sear

Now, for the truly exciting part: smoking your pork chops! Begin by preheating your Traeger or other pellet smoker to a steady 225°F (107°C). This low temperature is ideal for infusing maximum smoke flavor into the meat without drying it out. For pork, hickory pellets are my go-to choice, offering a robust and classic smoky flavor that pairs wonderfully. Other excellent options include apple, pecan, or even a competition blend.

Once your smoker reaches the target temperature and is producing clean smoke, carefully place the seasoned pork chops directly onto the grill grates. Allow them to smoke until their internal temperature reaches 135°F (57°C). This initial smoke phase typically takes about 1 hour and 15 minutes, depending on the thickness of your chops and the consistency of your smoker’s temperature. Always use a reliable meat thermometer to accurately monitor the internal temperature; this is crucial for perfectly cooked pork.

As soon as the pork chops hit that magical 135°F (57°C) internal temperature when checked with an instant-read thermometer, remove them from the smoker. Place them on a clean plate or cutting board and tent them loosely with aluminum foil. Immediately increase the heat on your smoker to a high temperature of 450°F (232°C). This rapid temperature increase prepares the smoker for the crucial searing step.

At this point, if you have searing grates for your smoker, now is the perfect time to place them on the grill. Searing grates are fantastic for achieving those coveted, beautiful sear marks and developing a delicious crust on your Traeger Smoked Pork Chops. They work by concentrating heat, and can be used with any smoker simply by laying them directly on top of your existing grill racks.

Once your grill reaches the blazing 450°F (232°C), return the pork chops to the smoker, either directly on the grates or onto your searing plates. Cook them for an additional 3-4 minutes per side. This high-heat sear rapidly brings the internal temperature up to a safe 145°F (63°C) while creating a fantastic exterior texture. Always confirm the final internal temperature with a meat probe.

The USDA recommends a minimum finished internal temperature of 145°F (63°C) for pork. Reaching this temperature ensures a safe and delicious pork chop, preventing any potential foodborne illness while still allowing the meat to remain wonderfully juicy with a hint of pink in the center, which is perfectly acceptable and indicates optimal doneness.

Resting the Meat & Serving Your Masterpiece

Once your pork chops have reached their perfect internal temperature of 145°F (63°C) and sport a beautiful sear, it’s time for one final, yet crucial, step. Remove them from the smoker and allow them to rest on a cutting board, loosely tented with aluminum foil, for 5-10 minutes. This resting period is absolutely essential. It allows the meat fibers to relax and the delicious juices, which have concentrated in the center during cooking, to redistribute throughout the entire chop. Skipping this step often results in juices running out when you cut, leaving you with a drier chop.

Now, the moment you’ve been waiting for: it’s time to savor your new favorite pork chops! For serving, I recommend presenting each guest with an entire, beautifully smoked pork chop. This presentation not only looks more impressive and substantial but also ensures everyone enjoys the full experience of a perfectly cooked chop, rather than mere slices. Trust me, everyone loves having their own impressive smoked pork chop!

The Unforgettable Flavor Profile

These Traeger Smoked Pork Chops are nothing short of spectacular. The brining process ensures they turn out extraordinarily tender and juicy, a stark contrast to the dry pork chops many have experienced. The subtle sweetness from the chosen seasonings, infused with hints of honey and apple, creates a delightful counterpoint to the rich, savory depth of the pork itself. This balance of flavors is truly harmonious, making each bite a pleasure.

Finished with a perfectly slightly pink center, a hallmark of properly cooked pork, and with the intramuscular fat beautifully rendered, these chops are utterly delicious. The gentle, consistent smoke from the Traeger imparts a deep, authentic smoky flavor that enhances every aspect of the meat without overpowering it. The tenderness achieved through the brine is comparable to what you’d find in a perfectly prepared smoked pork tenderloin, melting in your mouth. Get ready for rave reviews; everyone will absolutely LOVE these!

Choosing Your Smoker for Pork Chops

For this recipe, I proudly used my Traeger Pro 780 pellet smoker. Traeger wood pellet grills are renowned for their ease of use and their ability to impart a fantastic, consistent smoke flavor to pork and virtually any other meat. The “set it and forget it” convenience means you don’t have to constantly monitor a firebox, allowing you to relax while the smoker does the hard work.

But what if you don’t own a Traeger grill? That’s perfectly fine! You can absolutely achieve delicious results using whatever smoker you have on hand, be it a Weber Smokey Mountain, an offset smoker, or even a basic charcoal grill set up for indirect heat. While a Traeger makes the process incredibly straightforward, the principles of low-and-slow smoking and proper temperature management remain the same across different smoker types. However, if you’re in the market for a new smoker, I would highly recommend considering a pellet grill. Their user-friendliness and the exceptional smoky flavor they infuse into the meat are truly unmatched.

Video – Smoking Pork Chops (1 Minute Overview)

Watch this quick, one-minute video to see the key steps in action, from brining to smoking and searing, ensuring you get perfect Traeger Smoked Pork Chops every time!

Frequently Asked Questions About Smoked Pork Chops

More Delicious Smoked & Grilled Recipes to Try

If you loved these Traeger Smoked Pork Chops, you’re in for a treat! Expand your grilling repertoire with these other fantastic smoked and grilled recipes that are sure to impress: