Best 20 Smoked Pork Chops Recipes

SMOKED PORK CHOPS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
• Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
• While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
• Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.

BOURBON-GLAZED SMOKED PORK CHOPS

Steps:

• Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
• Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.

SMOKED PORK CHOPS WITH MAPLE GLAZE

Steps:

• In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
• Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.

SMOKED PORK CHOPS WITH SWEET POTATOES

Steps:

• Preheat oven to 325°. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until lightly browned; drain. , Transfer to a greased 13x9-in. baking dish. Top with sweet potatoes. Combine brown sugar and pepper; sprinkle over sweet potatoes. Top with apples; drizzle with apple juice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.

PAT'S SMOKED PORK CHOPS

Steps:

• Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
• Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
• Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
• In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

EASY SMOKED PORK CHOPS

Steps:

• Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
• Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
• When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
• Remove from the smoker and let rest, tented with foil, for 10 minutes.

PERFECT SMOKED PORK CHOPS

Steps:

• Start your work at least 8 hours before you want to eat.
• Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
• Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
• Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
• But, in my opinion, at that temperature, you've just wasted a day's work.

JOHN'S BAKED PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
• Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
• Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.

EARLY AUTUMN SMOKED PORK CHOPS

Steps:

• Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes.
• Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour.
• Remove pork chops from marinade, reserving the extra marinade.
• Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling.
• Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SMOKED PORK CHOPS WITH APPLE AND SWEET POTATO

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, cinnamon, cumin and coriander.
• In large bowl, combine sweet potato, apple and onion. Drizzle with 1 tablespoon of the oil-spice mixture; toss to coat. Spread mixture in pan.
• Bake 30 minutes. Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick). Rub mixture over 1 side of each pork chop.
• Remove pan from oven. With spatula, move vegetable mixture to one side of pan. Place pork, coated side up, in other half of pan.
• Bake 8 to 10 minutes longer or until pork is thoroughly heated, and sweet potato and apple are tender.

PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA

Steps:

• Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillet and sauté until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
• Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and sauté until well browned, stirring often, about 20 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes. (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350°F. oven, about 20 minutes.)
• Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
• Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
• Transfer pork and onions to plates. Spoon sauce around pork and serve.

SMOKED PORK CHOPS WITH APPLES

Steps:

• In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
• Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
• Return pork to skillet; heat through, turning chops once to coat with glaze.

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
• Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
• While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
• Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
• In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.
• Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.

GRILLED MAPLE CHIPOTLE PORK CHOPS ON SMOKED GOUDA GRITS

Steps:

• Whisk together first 4 ingredients, and set aside.
• Sprinkle pork chops evenly with salt and pepper.
• Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
• Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
• Gouda Grits:.
• Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

SMOKED PORK CHOPS IN SAUERKRAUT

Steps:

• Preheat your oven to 300F. In a dutch oven, heavy pot or deep saucepan quickly brown the chops in a small amount of oil or pork fat. Remove the chops and set aside. Lower the heat and add the sauerkraut and remaining ingredients. Tuck the browned pork chops into the sauerkraut mixture, making sure they're completely surrounded to retain their moisture. Place in the oven uncovered for 1 to 2 hours. Serve with warm German-style potato salad and asparagus.

PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA

Steps:

• Preheat oven to 350ºF. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillets and saute until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
• Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and saute until well browned, stirring often, about 20 minutes. Add garlic; saute 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes.
• (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350ºF oven, about 20 minutes).
• Reduce oven temperature to 200ºF. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle with cheese. Cover dish with foil; set in oven to keep warm.
• Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
• Transfer pork and onions to plates. Spoon sauce around pork and serve.

GAS GRILL-SMOKED PORK CHOPS

Steps:

• FOR THE CHOPS: Place soaked wood chips in shallow disposable aluminum pie plate and place plate on primary burner (burner that will remain on during barbecuing) and reposition cooking grate(s). Turn all burners to high, close lid, and heat until hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s). While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and ½ teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each. Place skewered chops, bone-side down, on cooler side of grill, over aluminum pan. Cover grill and cook until instant-read thermometer inserted into center of pork chop, but away from any bone, registers 110 degrees, 20 to 25 minutes. Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook, covered, until browned, 4 to 7 minutes. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone, registers 140 to 145 degrees, 4 to 7 minutes longer. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.