Juicy Smoked Pork Chops with Sweet Apple Topping: Your Ultimate Guide
Unlock the secret to incredibly tender and flavorful smoked pork chops that are perfect for any occasion, from a simple weeknight dinner to a special gathering. These thick-cut pork chops are meticulously brined, expertly smoked to perfection, and crowned with a luscious, sweet apple topping that creates an unforgettable culinary experience. Forget dry, bland pork; this recipe guarantees a moist, juicy, and smoky sensation complemented by the bright, caramelized apples.
If you’ve ever struggled with dry pork chops, this recipe is your game-changer. The two-stage cooking method – low and slow smoking followed by a high-heat sear – ensures a perfectly cooked interior with a beautifully caramelized exterior. The homemade apple topping, with its comforting blend of cinnamon and nutmeg, provides a fantastic sweet and tangy counterpoint to the rich, savory pork. Get ready to impress your family and friends with this foolproof guide to the best smoked pork chops you’ve ever tasted!
Essential Ingredients for Smoked Pork Chops
Unlike some recipes that rely on pre-made seasoning blends, this recipe for smoked pork chops emphasizes fresh ingredients and a homemade touch, especially with its uniquely sweet and savory apple topping. Here’s what you’ll need to create this masterpiece.
For the Meat & Seasoning
- Pork Chops: The foundation of our dish. You have several excellent choices here: shoulder chop, rib chop, loin chop, boneless chop, or sirloin chop. We highly recommend thick-cut, bone-in varieties for maximum flavor and juiciness.
- Olive Oil: Used as a binder for the seasoning and to help achieve a beautiful crust during searing.
- Sea Salt: Essential for seasoning the pork after brining. Adjust to your personal taste.
- Black Pepper: Freshly ground black pepper adds a delightful aromatic kick.
- Rosemary Sprigs: These fresh herbs will infuse the pork with a wonderful, earthy aroma during the smoking process.
For the Sweet Apple Sauce Topping
- Sliced Apples: Choose varieties like Granny Smith for a tart contrast or Gala for a sweeter, milder flavor. Slicing them thinly ensures they cook down perfectly.
- Butter: Provides a rich base for the apple topping, adding depth and helping the sugar to caramelize.
- Brown Sugar: Sweetens the apples and creates a sticky, delectable glaze.
- Cinnamon: A classic pairing with apples, adding warmth and spice.
- Nutmeg: Complements the cinnamon with its subtle, sweet, and nutty notes.
For the Flavor-Infusing Brine
- Water: The base for our brining solution.
- Kosher Salt: Critical for tenderizing the pork and helping it retain moisture. Kosher salt is preferred over table salt due to its coarser grain and lack of iodine, which can impart an off-flavor.
- Brown Sugar: Balances the salt in the brine, adding a touch of sweetness and contributing to a richer color on the pork.
- Black Peppercorn: Adds a subtle peppery aroma to the brine, infusing the pork from within.
- Bay Leaves: Offer an aromatic, slightly floral, and herbaceous note to the brining liquid.
Selecting the Perfect Pork Chops
One of the many advantages of cooking with pork is its affordability and versatility. You can easily find high-quality pork chops at your local grocery store, a specialty butcher, or even larger warehouse clubs. When selecting your chops, the most important decision is often the cut and thickness.
I highly recommend opting for bone-in, thick-cut pork chops for this recipe. The bone not only contributes to a richer, more profound flavor profile but also helps the chop cook more evenly and retain moisture, preventing it from drying out. While boneless chops can certainly work, the bone-in variety consistently delivers a superior eating experience. Look for chops that are at least 1 to 1.5 inches thick; thinner chops tend to cook too quickly and are more prone to becoming dry.
During my last visit, I managed to find a fantastic variety pack that included boneless, loin, and rib chops. This allowed me to experiment with different cuts and appreciate the nuances each brought to the table. For value and quantity, purchasing pork from big box stores like Sam’s Club or Costco is an excellent strategy. They often offer larger packs at a more economical price, ensuring you have plenty of delicious pork chops to smoke and enjoy. Always check for good marbling – small flecks of fat within the lean meat – as this indicates a tender, flavorful chop.
Video Guide: How to Smoke Pork Chops (1 Minute)
Mastering the Art of Smoked Pork Chops
Achieving perfectly tender, juicy, and flavorful smoked pork chops is a multi-step process that pays off immensely in the final taste. We’ll start with a crucial brining stage to ensure moisture, then infuse them with smoky goodness, and finally, add a fresh, sweet apple topping for an unparalleled flavor combination. This method guarantees the best smoked pork chops you’ll ever make!
Step 1: The Essential Brine
Brining is the secret weapon for these pork chops – it makes all the difference! A brine is a simple saltwater solution that you soak the pork in for an extended period before cooking. This process is absolutely critical for several reasons: it tenderizes the meat by breaking down some of its proteins, and more importantly, it helps the pork retain moisture during cooking, resulting in a wonderfully juicy chop. Do not skip this step! It significantly impacts the texture and flavor.
To prepare the brine, combine half of the total water (1/4 gallon or 4 cups) with all the other brine ingredients (kosher salt, brown sugar, black peppercorns, and bay leaves) in a medium pot. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar dissolve completely. Continue boiling for about 2 minutes to allow the flavors to meld and the peppercorns to release their aroma. After 2 minutes, remove the pot from the heat and add the remaining cool water (another 1/4 gallon or 4 cups). This helps to cool the brine down quickly. It’s crucial that the brine cools completely to room temperature before adding the pork chops. Adding pork to hot brine will start to cook the meat, which we want to avoid.
Once the brine has completely cooled, gently submerge the pork chops in the liquid. Ensure they are fully covered. Cover the pot or container tightly and transfer it to the refrigerator. Allow the pork chops to brine for a minimum of 8 hours, and up to 24 hours, before you plan to cook them. This extended brining period is key to their incredible juiciness.
Step 2: Seasoning the Chops
About one hour before you’re ready to start smoking, remove the pork chops from the brine. Take them out of the brining liquid and rinse each chop thoroughly under cool running fresh water. This step is important to remove any excess salt from the surface of the meat, preventing it from becoming too salty. After rinsing, place the pork chops on a wire rack set over a baking sheet and pat them completely dry with paper towels. A dry surface is crucial for achieving a good sear later on.
Once dry, lightly rub all sides of each pork chop with a thin layer of olive oil. The olive oil acts as a binder, helping the seasonings adhere to the meat, and also aids in developing a beautiful crust. Next, generously season both sides of the pork chops with sea salt and freshly ground black pepper to taste. Since the chops have been brined, be mindful of how much additional salt you add – a light sprinkle is often sufficient. The goal is to enhance, not overpower, the natural flavors.
Set aside your fresh rosemary sprigs for later; they will be placed on top of the pork chops once they are on the smoker, infusing them with an aromatic herb flavor as they cook.
Step 3: Preparing the Apple Glaze Topping
The sweet apple topping is the perfect complement to the savory smoked pork. Begin by preparing your apple slices: aim for uniform ¼-inch thin slices. This thickness ensures they cook through quickly and have a tender, yet slightly firm texture. Set these aside while you prepare the glaze.
In a small saucepan, melt the butter over medium heat. Once the butter is fully melted and slightly shimmering, add the brown sugar, cinnamon, and nutmeg. Stir continuously until the sugar has completely dissolved into the butter, creating a fragrant, syrupy mixture. This should take just a minute or two. The goal is a smooth, glossy glaze.
Once the sugar is dissolved, add the prepared apple slices to the saucepan. Continue to cook for just 1 minute, gently spooning the warm sugar-butter glaze over the apples as they soften slightly. You want the apples to be tender-crisp, not mushy. Remove the saucepan from the heat and set it aside. The apple topping will be added to the pork chops towards the end of the cooking process, allowing its flavors to warm up and meld beautifully.
Step 4: Smoking the Pork Chops
Now it’s time to bring on the smoke! Pre-heat your favorite pellet smoker to a low temperature of 225°F (107°C). While the smoker is coming up to temperature, take this opportunity to clean your grill grates thoroughly with a sturdy brush. Clean grates prevent sticking and ensure even heat distribution. Oak wood pellets are an excellent choice for pork, providing a robust, classic smoke flavor, but you can also experiment with apple, pecan, or cherry wood for different nuances.
Low Temperature Smoke for Flavor and Tenderness
Once your smoker is holding a steady 225°F, carefully place the seasoned pork chops directly onto the clean grill grates. To enhance the aromatic infusion, place one rosemary sprig directly on top of each pork chop. Close the smoker lid and allow the chops to smoke for approximately 1 hour. During this low and slow phase, the pork chops will absorb that wonderful smoky flavor and slowly come up in temperature, ensuring tenderness. You’ll want to monitor the internal temperature with a reliable meat thermometer. Smoke until the pork chops reach an internal temperature of 135°F (57°C).
Once they hit 135°F, carefully remove the pork chops from the grill. At this point, remove and discard the rosemary sprigs. Tent the chops loosely with aluminum foil to keep them warm while you prepare for the next step. Immediately increase the temperature of your smoker to a high heat, aiming for 450°F (232°C). This rapid increase in temperature is crucial for the searing process, which will create a delicious crust.
High-Heat Searing for the Perfect Finish
Searing is what takes these smoked pork chops from good to absolutely phenomenal. It activates the Maillard reaction, a chemical process that creates those desirable rich, brown flavors and a beautiful crispy exterior. To achieve an optimal sear on your pellet grill, I highly recommend using searing racks or cast iron grates. These accessories distribute intense heat more effectively than standard grill grates. If you have a separate gas grill available, that’s also an excellent option for achieving a quick, hot sear.
Once your smoker (or gas grill) reaches 450°F, place the pork chops back onto the hot searing grates. Cook them for an additional 3-4 minutes per side. During this final stage, it’s essential to use your meat probe to continually check the internal temperature. The target final internal temperature for perfectly cooked pork chops is 145°F (63°C). This temperature ensures the pork is safe to eat while remaining wonderfully juicy and tender.
After searing the first side and flipping the chops, this is the perfect moment to add your prepared apple topping. Generously spoon the warm apple mixture over each pork chop while the second side finishes searing. The heat from the grill will warm the topping further, allowing its flavors to integrate with the pork beautifully. Once the chops reach 145°F, remove them immediately from the grill and transfer them to a clean serving platter.
**Important Note: The USDA recommends a minimum internal temperature of 145°F (63°C) for pork to ensure food safety and prevent any potential foodborne illness. Always use a reliable meat thermometer.**
Step 5: Resting and Serving Your Masterpiece
After all your hard work, the final crucial step before serving is allowing the smoked pork chops to rest. Once you’ve removed them from the grill and placed them on a serving platter, allow them to rest on your kitchen counter for 5-10 minutes. This resting period is vital: it allows the muscle fibers of the meat to relax and, more importantly, gives the internal juices time to redistribute throughout the entire chop. If you cut into the pork chops too soon, all those delicious, hard-earned juices will simply run out onto your cutting board, leaving you with a drier chop.
Resist the temptation to cut into the pork chops during this resting period. This simple step helps ensure that every bite of your smoked pork chop remains incredibly nice and moist! Once rested, the chops are ready to be served. Present each guest with a beautifully smoked pork chop, topped with the glistening apple glaze. Pair them with some of your favorite tasty side dishes, and prepare to watch their eyes light up with enjoyment after tasting these truly magnificent culinary masterpieces.
The Unforgettable Flavor Profile
How do these smoked pork chops taste? In a word: Freaking amazing! The journey from brining to smoking to searing culminates in a flavor experience that is truly exceptional. You’ll immediately notice the incredible juiciness and tenderness of the pork, a direct result of the essential brining step. This isn’t your average dry pork chop – it’s succulent and melts in your mouth.
The subtle infusion of fresh herb flavor from the rosemary sprigs during smoking adds an earthy, aromatic depth that perfectly complements the rich pork. But what truly elevates this dish is the sweet apple topping. The caramelized apples, spiced with cinnamon and nutmeg, create a delightful contrast to the savory, smoky meat. It’s the harmonious combination of the expertly cooked, great-tasting pork and the fresh, vibrant apples that truly captivates the palate. Every bite offers a dance of sweet, smoky, savory, and tender sensations. I absolutely LOVE these things!
As a big fan of pork, I frequently enjoy smoking pork butt for pulled pork and pork tenderloin for a leaner, quick meal. These smoked pork chops are no exception and have quickly become a staple on my pellet smoker. They offer a unique blend of flavors and textures that make them stand out from other pork preparations.
Perfect Pairings: Complementary Side Dishes
To complete your meal, these smoked pork chops pair wonderfully with a variety of classic and comforting side dishes. Here are a few suggestions that will perfectly complement the rich flavors of the pork and apple topping:
- Smoked Corn on the Cob – Jerkyholic: Adds another layer of smoky flavor and a sweet crunch.
- Sautéed Green Beans – Savory Nothings: A fresh, crisp, and vibrant green vegetable that offers a pleasant texture contrast.
- Cilantro Lime Rice – Curry Trail: Light, zesty, and aromatic, this rice adds a refreshing component to the meal.
- Smoked Baked Potatoes – Jerkyholic: A hearty and satisfying classic that can absorb all the delicious juices.
Frequently Asked Questions About Smoked Pork Chops
Smoking pork chops at 225°F (107°C) typically takes about 1 hour to reach an internal temperature of 135°F (57°C). After this initial smoke, you’ll sear them at 450°F (232°C) for an additional 3-4 minutes per side until they reach a final safe internal temperature of 145°F (63°C). The total active cooking time, excluding brining and resting, is approximately 1 hour and 15 to 20 minutes.
The absolute best way to prevent smoked pork chops from drying out is to brine them! Submerging the pork chops in a saltwater brine for 8-24 hours before smoking is crucial, as it helps the meat retain moisture during the cooking process. Additionally, using a reliable meat thermometer and removing the chops from the grill promptly once they reach the target internal temperature of 145°F (63°C) is key to ensuring they remain juicy and tender. Overcooking is the primary culprit for dry pork chops.
During the initial low-temperature smoking phase (at 225°F), it’s generally not necessary to flip the pork chops. The low heat and indirect smoke will cook them evenly. However, you will definitely need to flip them during the high-heat searing stage at the end of cooking. This is done to achieve a beautiful, caramelized crust and even browning on both sides of the chop.
Pro Tips for Perfect Smoked Pork Chops
Achieving consistently amazing smoked pork chops comes down to a few key techniques. Keep these professional tips in mind to elevate your dish every time:
- Don’t Skip the Brine! This is perhaps the most important tip. Brining pork chops makes a HUGE difference in how juicy and tender they turn out after cooking. It’s the ultimate insurance against dry meat.
- Bone-In is the Way to Go: Whenever possible, choose bone-in pork chops over boneless. The bone not only helps to add incredible flavor to the meat but also contributes to more even cooking and moisture retention. If you can, buy a variety pack to experience different bone-in cuts.
- Never Overcook: Precision is key when cooking pork. An internal temperature of 145°F (63°C) is the correct and safe finished temperature for the perfect, juicy pork chop. Always use a reliable digital meat thermometer to check for doneness, and remove the chops promptly once they reach this temperature.
Discover More Smoked & Grilled Delights!
If you’ve enjoyed mastering these smoked pork chops, expand your grilling repertoire with these other fantastic smoked and grilled recipes:
- Smoked Shrimp
- Grilled Sliced Potatoes
- Grilled Filet Mignon – The Perfect Steak
- Grilled Sausage and Peppers
Smoked Pork Chops
Ingredients
- 8 pork chops
- 2 tablespoon olive oil
- salt and pepper
- 8 rosemary sprigs
Brine
- ½ gallon water
- ½ cup kosher salt
- .75 cup brown sugar
- ⅛ cup black peppercorn
- 4 bay leaves
Apple Topping
- 1 apple (granny smith or gala)
- 4 tablespoon butter
- 2 tablespoon brown sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Equipment
Instructions
Brine
- Add ¼ a gallon (4 cups) of water and the rest of the brine ingredients to a pot and bring to a boil.
- Once water has began to boil, continue boiling for 2 minutes and then remove from the heat. Pour the other ¼ gallon of water into pot and allow to cool to room temperature.
- Add the pork chops to the brine and place the pot in the refrigerator and brine for 8-24 hours.
Apple Topping
- Slice apples into ¼” thin slices and set aside.
- Melt butter in saucepan and then add sugar, cinnamon, & nutmeg until dissolved. Add apple slices to butter mixture and cook an additional 1 minute. Remove from heat and set aside.
Smoking the pork
- Remove pork chops from brine and rinse under cold water to remove excess salt.
- Place on a drying rack and pat dry with paper towels.
- Run olive oil over both sides of pork chops and season with salt and pepper to taste.
- Pre-heat smoker to 225°F with oak wood and place pork chops directly on grill grates and top with 1 rosemary sprig per pork chop. Smoke until an internal temperature of 135°F, about an hour and fifteen minutes.
- Remove pork from smoker and tent with aluminum foil. Discard rosemary sprigs. Raise smoker temperature to 450°. (Place searing plates on smoker if being used)
- Place pork chops back on smoker, or searing plates, and cook an additional 3-4 minutes per side until an internal temp of 145°F.
- After searing 1 side and flipping, add apple topping mixture atop each pork chop while searing the second side.
- Remove from smoker and rest 5-10 minutes before serving with your favorite side dishes.
- Enjoy! Leave a comment and rating if you enjoyed this recipe. Thanks!
Pro Tips
- Don’t skip the brine! Brining pork chops makes a HUGE difference in how juicy they wind up after cooking.
- Bone in is the way to go. Buy a variety pack of pork chops making sure some have bones. The bone helps to add flavor to the meat!
- Don’t overcook. An internal temperature of 145°F is the correct finished temp for the perfect pork chop.