These smoked pork chops are so juicy and tender be sure and make plenty for leftovers!
A quick brine, an easy rub and then these pork chops are grilled on our favorite wood pellet grill. We use a Traeger, but this recipe will work on any wood pellet grill.
Easy smoked pork chops!
Last week, I shared with you my Quick and Easy Pork Chop Brine. In case you were wondering what I did with those brined pork chops, here you go!
Brining the pork chops is optional, but it's so easy, I encourage you to give it a go!
After the pork chops were brined, I made a quick rub, then put then smoked them for a little over an hour and ended up with the best smoked pork chops!
I wish I had taken a photo to show you how juicy they were inside, but I was too busy enjoying their smoky goodness!
Ingredients for pork rub.
You can simply smoke the pork chops with a little salt and pepper and they would be great, however I like to use this very simple pork rub recipe.
- Black Pepper
- Brown Sugar
- Kosher Salt
- Dry Mustard
- Cayenne Pepper
My Chicken Rub would also work with these pork chops!
Step by step instructions.
When you look up how to smoke pork chops you'll find instructions all over the place from cooking them at 180° all the way to 500° and anyone were from 2 hours to 8 minutes!
I decided that I wanted a nice smoked flavor and settled on my favorite smoking temperature of 225°. That is hot enough to cook the pork chops completely and low enough to let them pick up good smoke flavor.
So, preheat your grill to 225° and load with your favorite pellets. I used hickory, this Handy Wood Pellet Guide from Traeger can help you decide which pellets to use.
Pat your pork chops dry.
Sprinkle both sides of the pork chops with the rub. Let them sit for about 15-30 minutes to come to room temperature. The rub will take on the look of a paste, which is what you are looking for.
Place them directly on the grill grate and close the lid.
It is important to cook pork chops to temperature, not by time, so I highly recommend using your temperature probe with your grill or a digital read thermometer.
What temp are pork chops done? You want to smoke the pork chops until they get to 140° or 145°. I like to pull mine off at 140° and let the residual cooking rise it the last 5 degrees while it rests, but you can also pull it off at 145°.
My pork chops took an hour and 15 minutes. These were not overly thick or thin, they were the basic chops you buy at the grocery store - between ½ to ¾ inches thick.
How long to let pork chops rest? Pork chops only need to rest about 5 to 10 minutes to let the juices redistribute. You want those juices to flow back into the chops and not run out on your plate when you cut into them.
These smoked pork chops were so good! They were juicy, tender and had the perfect amount of smoke flavor!
You may have noticed that I didn't even mention turning them. I've found with my Traeger, I rarely even need to turn what I'm grilling, especially if I'm using a low temperature. The heat is so evenly circulated everything comes out perfect!
More wood pellet recipes to try:
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Easy Smoked Pork Chops
- 4 pork chops bone in, ½ to ¾ inch thick
- Option step - brine pork chops. See notes for link to brine recipe.
- Preheat wood pellet grill to 225 and fill with your favorite wood pellet - we used hickory.
- Combine rub ingredients in a small bowl.
- Pat pork chops dry and sprinkle generously with rub, patting it int. Let pork chops sit for 30 minutes at room temperature.
- Place chops directly on grill and cook until temperature reaches 145. (Mine took an hour and 15 minutes.
- You can flip the pork chops about half way through if you'd like, but with the excellent heat circulation, I usually don't bother!
- Let rest for 5 minutes before serving.