Smoked Pork Chops: Simple Step-by-Step Smoking Guide

In Episode 060 we dive into the delicious world of pork chops. These juicy, flavorful boneless pork chops are an easy crowd-pleaser—perfect for backyard cookouts or quick weeknight dinners. Join host Taryn Solie as she walks you step-by-step through a simple smoked pork chop recipe and offers serving ideas to round out your meal.

Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript.

Recipes Mentioned

The recipes mentioned in this episode are available on Hot Pan Kitchen.

• Traeger Boneless Pork Chops
• Apple Broccoli Slaw
• Pineapple Coleslaw
• Grilled Zucchini
• Grilled Onions
• Potato Salad (gluten-free Instant Pot version)
• Grilled Potatoes

Resources Mentioned

Some resources referenced in the episode include past podcast episodes, product recommendations, and helpful guides.

• Episode 58: Smoked BBQ Meatballs
• Episode 59: Meatloaf on a Smoker
• Traeger pellet grill and smoker (product recommendation)
• Traeger Signature wood pellet blend (recommended for many recipes)
• Diamond Crystal kosher salt (recommended salt)
• Epicurious salt conversion chart (useful for swapping salt types)
• Large food storage container with lid (for brining)
• Temperature probe for smokers (recommended for accurate cooking)
• Using a meat thermometer for grilling (guide and recommendations)

Transcript

Taryn Solie: Hello grillers, and thank you for tuning in today. I’m Taryn Solie, and I’m here to share some grilling inspiration.

In recent episodes we covered smoker-friendly dishes—smoked meatballs (Episode 58) and smoked meatloaf (Episode 59). Today we continue with the smoker theme and focus on a different cut: boneless pork chops.

Boneless pork chops are one of my favorite things to smoke because they’re simple and forgiving. The process is straightforward: brine, season, and smoke. They pair well with many sides and are especially kid-friendly—ideal for weeknight meals or weekend gatherings.

We typically make these on a Traeger grill, but any wood pellet grill or smoker will work. For flavor, a mild fruitwood—like apple or cherry—complements pork nicely. Pecan or maple are other good options, or an all-purpose blend such as Traeger Signature works well too.

Ingredients you’ll need:

For the brine:

• 2 cups apple juice
• 2 cups cold water
• 1/4 cup Diamond Crystal kosher salt

For the pork chops:

• 1 pound boneless pork chops (about 1 inch thick; roughly 3 chops)
• 3/4 tsp Diamond Crystal kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp oil (avocado oil recommended)

Notes before you begin:

• Diamond Crystal kosher salt measures lighter by volume than other salts. If you use a different brand, reduce the amount accordingly.
• This recipe uses a wet brine to add moisture and flavor. While I often prefer dry brines for convenience, the wet brine works very well for these chops.
• Use cold liquids for the brine. If you dissolve salt in warm liquid, cool it completely before adding the meat to prevent bacterial growth.
• Choose a container with a lid that fits the chops in a single layer and keeps them submerged without excessive extra space. A container around 3 liters (13–14 cups) works well.

Instructions:

Combine the apple juice, cold water, and 1/4 cup kosher salt in your brining container. Whisk until the salt is fully dissolved; this may take a minute or two. Lay the raw pork chops in a single layer in the brine, cover, and refrigerate for 1 to 1.5 hours.

When brining is complete, remove the chops, discard the brine, and pat the meat dry with paper towels. Allow the chops to sit while you preheat your smoker and prepare the rub.

Preheat your smoker or pellet grill to 225°F. In a small bowl combine the 3/4 teaspoon kosher salt, smoked paprika, garlic powder, and onion powder. Measure the oil and rub it over each chop to help the seasoning adhere.

Sprinkle half the seasoning over one side of each chop and rub it in, then flip and season the other side. Make sure all surfaces are evenly coated.

Place the chops on the grill and, if available, insert a temperature probe into the thinnest chop. It will finish first, so monitoring that piece prevents overcooking. Set the probe alarm to 145°F. If you don’t have a probe, check internal temperatures with a meat thermometer after 45 minutes, then every 10–15 minutes until each chop reaches 145°F.

Once they reach 145°F, remove the chops and let them rest on a cutting board for 5 to 10 minutes before serving.

Serving suggestions:

Pork chops and applesauce are a classic pairing, but there are plenty of great sides: coleslaw (try the apple broccoli or pineapple versions), grilled vegetables like zucchini or onions, and starchy sides such as rice, potato salad, or grilled potatoes.

The full printable recipe and links to the side dishes mentioned are available on the Hot Pan Kitchen show notes page. Visit HotPanKitchen.com and select Podcast in the main menu to find episode notes and recipes.

If you enjoyed this recipe, consider subscribing to the podcast so you don’t miss future episodes. I have many more grilling and smoking recipes coming up.

That’s all for today—thanks for listening, and until next time, keep grilling like a mother.