Smoked Boneless Pork Chops

Juicy smoked pork chops with seasoned crust on a plate with creamy coleslaw and sliced pickles

Thick-cut pork chops cooked low and slow until tender and juicy. You get gentle smoke flavor, a well-seasoned crust, and a faint blush center when pulled at the right temperature. A simple method that keeps pork from drying out.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Resting Time 10

Total Time 1 15

Servings people

Calories 292kcal

Author Breanna Stark

Ingredients

4 boneless pork chops Use chops at least 1½ inches thick for best results, as thinner chops will overcook before they develop smoke flavor
2 tbsp homemade pork chop seasoning or pork BBQ rub
½ cup BBQ sauce optional, for serving

Instructions

Pat the pork chops dry with paper towel and season all sides evenly, including the edges and fat cap.
Preheat your smoker to 225°F. Oak, hickory, or pecan work well for pork and provide balanced smoke without overpowering the meat.
Place the chops directly on the grates with space between each piece. Close the lid and smoke for 30 minutes without opening it. This helps set the crust and build smoke flavor.
Flip the chops and continue cooking until the internal temperature reaches 140 to 142°F. Start checking around the 45-minute mark total cook time. Carryover heat will bring them to 145°F as they rest. Total cook time is usually 45 to 75 minutes depending on thickness.
Remove the chops from the smoker and rest uncovered for 5 minutes. The center should be faintly blush pink and feel firm but not tight when pressed. Serve as is or with barbecue sauce on the side.

Nutrition