With just a few pantry spices and your trusty smoker, these Smoked Pork Chops practically cook themselves.
I’m always amazed when a recipe with only a few ingredients turns out so delicious. These smoked pork chops certainly fall into that category. I can’t emphasize enough how effortless it is. For one thing, your smoker will be doing most of the work. What’s more, I’m guessing your spice rack is stocked with the few seasonings you need for this recipe: salt, black pepper, onion powder, paprika, and garlic powder. How basic is that?
But basic often translates to delicious, especially when it comes to smoking meat. After all, smokers do something magical, imparting bold flavors, all without much help from you. Sometimes, the best meals are the ones that require the least fuss. When this recipe is done right, you get juicy, tender, rich, smoky meat that will wow your friends and family.
If you don’t have a smoker, now is the time to get one. These days, it’s not hard to find an affordable option; some even double as grills.
Should I use bone-in or boneless pork chops?
Pork chops are often leaner than other meats. When cooked incorrectly, pork chops dry out—nobody wants that. I usually recommend that people consider the intended preparation when making this decision. For example, if I want a cut of meat that cooks quickly, especially on the stove, I opt for boneless.
Boneless pork chops often cost a bit more due to the extra processing required to remove the bone. They tend to have less fat, so they’re an excellent choice if you prefer a leaner cut. They cook faster and are a convenient option for busy nights. You must be careful not to overcook them so they don’t dry out.
On the other hand, bone-in pork chops are slightly fattier, less expensive cuts that have more flavor. The extra fat helps prevent the meat from drying out (one of the reasons we recommend it for this recipe), and its appearance on the plate makes for a stunning presentation.
How do I store leftovers?
Once cooked, leftovers can be stored in an airtight container in the fridge for up to 3 days. The pork chops can also be frozen in a freezer-safe container for up to 3 months.
Serving suggestions
Smoked pork chops go great with all your typical BBQ or picnic fixings. Some of my favorites include Deviled Egg Macaroni Salad which combines the best of two dishes in one. Also, a Ranch Potato Salad (bring on the bacon!) and some sweet and tangy Kansas City BBQ Sauce on the side round off the meal. Of course, all good meals deserve a great dessert—a tasty Apple Crisp topped with vanilla ice cream is always a hit.
Recipe
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 bone-in pork chops 1 inch thick
Instructions
- Preheat your smoker to 225°F.
- Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Season both sides of the pork chops evenly with the spice mixture.
- Place the seasoned pork chops on the smoker. Cook for about 1 hour or until the internal temperature reaches 145°F.
- Remove the pork chops from the smoker and let them rest for 5-10 minutes before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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