Smoked Pork Chops
The thickness of the pork chops will determine cooking time. The chops you see in the picture were very thick and took about an hour and 30 minutes to cook to an internal temperature of 155. Pork needs to reach an internal temperature of 145 for medium rare - 165 is well done. However, well done tends to be tough. We also like to smoke our meat slowly, rather than grilling at a high heat.
Servings: 4 servings
Calories: 430kcal
Equipment
- Smoker
Ingredients
Smoked Pork Chops
- 4 center-cut, bone-in, thick cut pork chops thickness of pork chops will determine cooking time
- 1/3 cup Pork Chop Spice Rub See below
- 4 tbsp olive oil
Pork Chop Spice Rub
- 1 Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 1 Tbsp black peppercorns
- 1 Tbsp kosher salt
- 1 1/2 Tsp cumin seeds
Instructions
- Set up the smoker for with lump charcoal, light the fire and preheat the smoker to 250 degrees.
- Brush room temperature pork chops with olive oil and pat oiled chops with Pork Chop Spice Rub.
- Place chops in preheated smoker and close the lid. Check the temperature of the chops every 30 minutes until they reach the desired internal temperature. These chops took around 2 hours to smoke. But the thickness will determine the cooking time. We like to use a digital thermometer to evaluate internal temperature while they smoke so they are neither over or under cooked when we pull them off the smoker.
- Let chops rest for 10 minutes before serving.
Nutrition
Calories: 430kcal | Carbohydrates: 3g | Protein: 36g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1841mg | Potassium: 669mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.6mg | Calcium: 77mg | Iron: 2.4mg