Smoked Pork Chops (Super Juicy)

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The reverse sear procedure isn’t just for steak! It’s also the ideal technique to finish delicious, very soft smoked pork chops on the grill to seal in the liquid.

I’ll also teach you how to prepare a delicious slaw that goes great with smoked pork chops and will have you wanting more with each bite, as well as a delicious apple sauce.

Want to see a video of this smoked pork chops recipe? Check out the video below on YouTube.

Smoked pork chops

Smoked Pork Chops (Super Juicy)

Use center cut rib chops with the skin removed to produce the greatest smoked pork chops. Try to choose pork chops that are about 1.5 inches thick.

This recipe also calls for bone-in pork chops. While the bone does not contribute taste, it does preserve the meat while it cooks.

Bone-in smoked pork chops are more moist and tender than boneless pork chops.

Thin-cut pork chops will not work since we will dry brine and then reverse sear them.

Plus, who doesn’t want extra meat on their plate?

If you’re unsure, just ask your butcher for thick-cut bone-in pork chops.

If you can’t find anything suitable nearby, you may get these thick-cut pork chops from Porter Road delivered.

Items that will help you cook pork chops are:

  • Kettle grill with multiple cooking zones (I’m using a 22 Weber Kettle)
  • Briquettes or Lump Charcoal (I’m using Briquettes)
  • Kosher salt
  • Wire rack and tray
  • I’m using a ThermoWorks Thermapen ONE rapid read thermometer.
  • Grill Grates (for nice-looking grill marks) are made of cast iron.
  • Chopping board
  • Boning or trimming knife

General tips for smoked pork chops

  • I prefer to smoke pork chops first, then sear them (also known as reverse sear). This allows you to have greater control over the temperature, seals in the smoke flavor, and ensures perfectly cooked pork chops.
  • Avoid using thin or boneless chops since they will dry out when cooked this way.
  • For this smoked pork chops dish, I keep the taste basic with salt and pepper, but you can easily amp up the flavor using a BBQ rub.

How long does it take to smoke pork chops?

Smoked Pork Chops (Super Juicy)

It will take around 45 minutes to heat your pork chops to 120 degrees F, depending on how hot your smoker is. Allow an hour total time for the sear and a brief rest.

How to tell when pork chops are cooked?

We want an interior temperature of 145 degrees F. Check the interior temperature of the meat using a meat thermometer for the best results. If you don’t have one, check for slightly pink flesh in the center.

Pink pork, contrary to common perception, is safe to consume if cooked to 145F.

What is the best wood for smoking pork?

For this recipe, I’ll be using a block of apple smoking wood to give the pork chops a great smokey taste. Depending on the kind of smoker, you may also use pellets or wood chips.

Pork pairs nicely with almost any smoke wood, particularly fruit wood, so don’t worry if you don’t have any on hand. Cherry, maple, and pecan wood are other excellent choices for a subtle smoke taste.

It’s simply another method to enhance the depth of smoke flavor in your cooking.

How to smoke pork chops

1. Trim the pork chops

With the pork chops on a cutting board, all that remains is to shave away any extra outside fat. It won’t entirely render down, and we want to taste the meat.

2. Salt and leave in the fridge

Place the pork chops on a wire rack on a tray after trimming. Put them in the fridge with a sprinkling of salt. Pork chops may be dry brined for an hour or up to two days.

I brined them in the morning and cooked them later that day for an 8-hour brine, but you could also brine them overnight.

What’s the aim of salting or dry brining pork chops?

Because pig is such a lean meat, the salt brine aids in moisture retention throughout the cooking process. It also functions as a tenderizer, breaking down muscle proteins as the salt dissolves and is taken into the hog meat.

If there is any visible salt left on the meat while cooking pork chops, scrape it off using the back of a butter knife.

The most noticeable change in dry brining when reverse searing pork chops is a much superior outside crust, and we all know that crust = taste. You can’t say you want less taste.

3. Smoke the pork chops

For the low and slow stage of the cook, heat your smoker to 225°F.

These chops were cooked on my 22 Weber Kettle, but they would also work well on a pellet grill or any other sort of smoker.

I began by igniting a chimney of charcoal briquettes. I threw it on one side of the charcoal grate after it was completely ablaze and ashed over. After putting the grill grates on, I placed a bit of apple wood on the grate immediately above the lighted briquettes.

Once the grill is hot, lay the seasoned pork chops in the cooler zone and close the lid.

The foil packaging is for the apple sauce I’m preparing; there are instructions lower down the page if you want to make it as well.

I like to monitor the internal temperature of the pork chops. When they reach an internal temperature of 110°F, it’s time to plan how you’ll sear these chops.

I fired another briquette chimney because I intended to cook the chops on the Weber. You may also finish them in a cast iron pan or on a gas barbecue.

4. Rest and then sear

When the pork chops have achieved an internal temperature of 120°F, take them from the oven and lay them under some loose foil with a piece of butter to allow the fluids to redistribute.

While the pork rests, heat up your grill or pan.

I like to get amazing grill marks on the smoked pork chops using my GrillGrates. The Grates go over the top of any grill and provide an additional high temperature for searing.

However, cast iron grates are not required; anything that can become nice and hot would suffice.

Once the cook Grates have reached temperature, cook the pork chops directly over the high heat source with minimal flare-ups.

I prefer to place the pork chops on the grill for 1 minute and 30 seconds, then rotate them roughly 45 degrees to achieve a diamond-shaped sear mark.

Replace the grill cover throughout each sear stage of the cook.

The internal temperature of the pork chops should be 145F.

If the pork chops are under 145F after cooking on both sides. Simply return them to the colder cooking zone to continue cooking.

An optional (yet addictive) apple sauce

First and foremost, apple sauce and pork are like Bert and Ernie.

I like using Granny Smith apples for this sauce.

3 inch thick slices and place them on a heatproof baking dish or foil tray.1 apple, peeled and sliced

Sprinkle with sugar, cinnamon, maple syrup, and lemon zest and drizzle with lemon juice.

Cover with aluminum foil and set on the Smoker after the pork chops are added.

After one hour, remove the apples and mix until smooth.

Pork Chops serving suggestions

This apple coleslaw recipe goes well with smoked pork chops. My friends and family often ask for it since it’s so wonderful, crisp, and fresh.

Because these smoked pork chops are very substantial, one smoked pork chop will enough for the typical adult. So I’d recommend a generous helping of the apple and beet slaw.

I prefer to lean the smoked pork chop over the slaw because it looks lovely, and we eat with our eyes as much as our taste senses. We won’t try anything if it doesn’t appear appetizing.

I like to add a generous dollop of apple sauce on the side.

FAQs

How do you keep pork chops from drying out when smoking?

Fill a smoker-safe water pan, pot, or bowl with water and place it in the smoker. This will aid in keeping the pork moist throughout the cooking process. Fill the pan with apple juice or apple cider instead of water for even more flavor. The pork chops should be smoked.

How to keep pork chops moist?

or herbs to accompany the meat.Fat is essential for keeping pork chops moist.

Using a fat, like as butter, to baste them. Add aromatics while basting for more flavor, similar to how you would cook a steak, and then you have the extra advantage of browned butter and crispy garlic.

How long does it take to smoke pork chops at 225?

Using fruitwood, preheat the smoker to 225 degrees Fahrenheit (F). Place the seasoned pork chops on the smoker for 30 to 45 minutes. When the internal temperature of the steaks reaches 130 degrees Fahrenheit, remove the smoked pork chops.

Why are my smoked pork chops tough?

Because pork chops are such a lean cut, they cook quickly and are prone to overcooking. When cooked for even a few minutes too long, whether in the oven, on the stovetop, or on the grill, they quickly dry up and become rough, chewy, and less than attractive.

How do you smoke pork so it falls apart?

Cook until the internal pig butt thermometer hits 205°F for fall-apart pulled pork. This may take an extra 6 hours or more, depending on the size of the smoked pork shoulder. Don’t trust on looks alone; always use a probe meat thermometer to evaluate the interior temperature!.

Should you flip pork chops in smoker?

Place the pork chops on the smoker and cook for 75-90 minutes, or until the internal temperature reaches 145°F. You should turn them halfway through cooking. Allow 10 minutes for the pork chops to rest before serving.

How do you make pork more moist?

Make a marinade or a brine. A marinade or brine may add moisture and flavor to your meat before cooking it. A marinade is a sauce that adds additional flavor to your pork depending on the aromatics or herbs you use. A brine draws extra moisture into the meat, keeping it luscious…

What is the secret to tender pork chops?

Tender Pork Chops Recipe
Choose thick-cut, bone-in pork chops. Thin-cut pork chops will not sear adequately in the amount of time required to cook them thoroughly.
Skip the brine and season liberally instead.
Allow the pork chops to rest.
Sear pork chops in a skillet over medium-high heat.
Baste the pork chops with the sauce.
Allow the pork chops to rest once more.
Serve.

Is there a way to moisten dry pork?

Moisture may be added in a variety of ways during the cooking process:
Choosing richly marbled pork butt.
Using a salt dry brine to keep moisture in.
Using an injectable marinade to prepare the meat.
Spraying spray on the meat.
Using aluminum foil to wrap the pork chop.
Placing a water pan below the pork butt.

Is it better to smoke pork at 250 or 225?

250°F is the best temperature for smoking pork shoulder. Cooking the pork at this temperature will assist guarantee that it is cooked through and evenly while keeping moisture and taste. Cooking at a lower temperature, such as 225°F, may take longer, but the meat may become dry or tough.

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