Smoked pork loin chops how to#

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These smoked pork chops are a delicious dinner option that’s packed with juicy flavors! You can serve them with just about any grilled vegetable or side salad, but some of our family’s favorite side dishes are this coleslaw recipe, grilled potato wedges, smoked baked potatoes, grilled asparagus, or Instant Pot BBQ Baked Beans. Once the pork chops reach optimal temperature, remove them from the smoker, wrap them in foil and let them rest for up to 15 minutes. Smoking times may vary based on the thickness of your pork chops, the smoker you are using, and how well your smoker retains heat but smoked pork chops typically only take about 1 ½ to 2 hours to smoke. Smoke the pork chops until they reach an internal temperature of 140☏. Once your smoker is preheated, add both the wood chunks and the chops to the smoker. For this rub you’ll need:īe sure to thoroughly coat all sides of the pork chops. While the smoker preheats, cover the pork chops in a savory rub. Seal with foil and bake in a 350F oven for 45 minutes to an hour. Cover with remaining sauerkraut/potato mixture. Once you’re ready to smoke the pork chops, preheat the smoker to 225☏. Spread 1 1/2 tbsp of mustard over the sauerkraut. You are looking for an internal temperature of 145F. For best results, keep in fridge overnight Smoke for 90 minutes and check the temperature with a reliable meat thermometer. This brine is going to help your pork chops retain moisture during smoking and add to the flavor of the meat. The secret to these juicy pork chops is this brine

Smoked pork loin chops how to#

How To Make Smoked Pork Chopsįor the best flavor, you’re going to place your pork chops in a brine mixture of water, dark brown sugar, and apple juice in the refrigerator for at least four hours - or up to overight. When making smoked pork chops, rib chops and loin chops provide the most flavor. The only real difference between the two is the flavor.īone-in pork chops tend to have a fuller flavor due to the bone and extra fat on the cut. Both bone-in and bone-out pork chops come from the same part of the pig.