Delicious smoked pork chops packed with flavor and simple to prepare on your smoker. Learn how to make smoked pork chops that are juicy, tender, and rich with smoke. These thick-cut, bone-in chops are seasoned with a homemade rub and are easy enough for a beginner but tasty enough for an experienced pitmaster.
PIN IT HERE!
Smoked Pork Chops
One common complaint about pork is that it turns out dry. This recipe shows how to make the perfect pork chop: moist, tender, and full of flavor. Pork is a quick, versatile meal that only needs a little attention to avoid overcooking.
It’s okay for pork to be slightly pink in the center. Overcooking is the usual cause of dryness, so use an instant-read thermometer to check doneness. Pork is safe and most flavorful when the internal temperature reaches 145°F.
Avoid poking or slicing the meat while it cooks — cutting into a chop releases juices and dries the meat. Use tongs, not forks or skewers, to flip the chops so you don’t pierce them and lose moisture. Don’t overcook, don’t slice early, and don’t stab the meat — follow these simple steps and you’ll have perfect chops every time.
Traeger Pork Chops
After smoking, let the pork chops rest for about 5–10 minutes loosely covered with foil. Resting allows the juices to redistribute, leaving you with a tender, flavorful chop.
What You Need
- Homemade or store-bought dry rub for pork
- Thick-cut, bone-in pork chops
- Tinfoil
Internal Temperature
Pork is done when it reaches 145°F. This guideline produces a juicy, slightly pink center and replaced the older 160°F recommendation.
How to Reheat Without Drying
To reheat leftover chops without drying them out:
- Preheat the oven to 350°F.
- Place chops in an oven-safe dish and add a couple tablespoons of water to the dish.
- Cover tightly with foil and heat 15 minutes or until warmed through.
Smoking Time
Expect about one hour in an electric smoker, depending on chop thickness and smoker performance. Always rely on an internal thermometer rather than time alone.
Storage and Leftovers
Leftover smoked pork chops keep about three days in the refrigerator. They’re great to repurpose into other dishes such as pork fried rice, enchiladas, sandwiches, chili, ramen stir-fry, taquitos, pizza toppings, or served alongside smoked ribs.
Smoked Pork Chops Recipe
These smoked pork chops are flavorful, tender, and juicy—an easy crowd-pleaser. The recipe below is straightforward and highlights the smoky flavor of the pellet grill.
How to Make Traeger Pork Chops
- Heat your smoker to 250°F according to the manufacturer’s instructions.
- Drizzle olive oil on all sides of the pork chops.
- Sprinkle pork rub on both sides of the chops — adjust amount to taste.
- Place pork chops on the smoker and smoke until the internal temperature reaches 145°F, about one hour depending on thickness.
- Remove chops and let rest, loosely covered with foil, for 5–10 minutes before serving.
More Favorite Pork Recipes
- Southwestern Grilled Boneless Pork Chops
- Easy Smoked Pork Loin
- Grilled Pineapple Pork Chops
- Asian Pork Loin
Love it? Please rate below. These chops are super tasty — enjoy!
Smoked Pork Chops Recipe
Ingredients
- 1 Tablespoon pork rub
- 4 bone-in pork chops thick cut
- 2 Tablespoons olive oil
Instructions
- Prepare smoker to 250°F according to the manufacturer’s directions.
- Drizzle olive oil on all sides of the pork chops.
- Sprinkle rub on both sides of the pork chops, adjusting the amount to taste.
- Place pork chops on the smoker and smoke about 1 hour or until the internal temperature reaches 145°F.
- Remove chops and let rest 5–10 minutes, loosely covered with foil, before serving.
Nutrition Information
Carbohydrates: 2 g (1%),
Protein: 35 g (70%),
Fat: 15 g (23%)
We are not dietitians. Nutrition information is estimated and may vary. For precise counts, use your preferred nutrition calculator.