These Smoked Pork Chops are so easy to make and come out flavorful and juicy. This recipe uses a brine to keep moisture in, plus a delicious rub, then the boneless chops get cooked on a pellet grill. With step by step instructions on how to prepare plus dinner side dish suggestions for what to serve with the chops, this has all the information you need to make the perfect meal!
Pork chops are a great (and typically inexpensive) but can be tricky to cook as they’re a leaner cut, which means they easily dry out. The secret to making juicy and tender pork chops is the brine them.
This brine is perfect because it’s super simple to make and does the job quickly. It uses apple juice as a slight sweetener instead of adding sugar, as many brines do. Once brined, the rub goes on and provides a lovely smoky flavor that goes great with the smokiness from the wood pellet grill.
While these chops are great for summer with some coleslaw, they’re also perfect for other seasons with a side salad and a yummy fruit crisp. Now let’s get to grilling!
HOW TO COOK SMOKED PORK CHOPS
STEP 1: BRINE THE PORK CHOPS
Select a container that will fit the pork and brine mixture but not be too big. Measure out the apple juice and water with a measuring cup and pour both into the container. Measure out the salt with a measuring cup and pour it into the juice mixture.
Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the pork in. Make sure the pork chops are covered by the brine. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 1 to 1.5 hours.
STEP 2: FIRE UP THE GRILL & SEASON THE CHOPS
Remove the container from the fridge and dump out the brine mixture. Place the pork on a cutting board and remove any excess liquid with a paper towel. Set aside.
Now is the time to get your wood pellet grill or smoker going (we use our Traeger for this recipe). Make sure there are pellets or wood in it and set it to 225 degrees F.
Measure out the seasonings with measuring spoons into a small bowl. Stir together with one of the measuring spoons then set aside briefly.
Measure out the oil and pour over the pork chops, then rub it over the chops with your hands until they are well covered.
Sprinkle half of the seasoning on one side of the chops and rub it in, then flip the chops over and sprinkle the other half of the seasoning and rub that in. Make sure the chops are well covered with seasoning.
STEP 3: SMOKE THE PORK CHOPS
Place your chops on the grill or smoker using a pair of tongs or other utensil. If you have it, place a temperature probe into the thickest portion of one of the chops (usually somewhere in the middle). Set the probe to 145 degrees F.
If you don’t have a temperature probe, check the pork with a meat thermometer (we love our Thermapen – affiliate link) after 45 minutes to see where it’s at, then check again every 10 to 15 minutes and pull it once it reaches 145 degrees F.
Once the chops are done smoking pull them off the grill or smoker and onto a clean cutting board. Let them rest for 5 to 10 minutes, then serve.
FAQ
You may have a couple of questions about smoking pork chops. Let’s get to those now.
How long does it take to smoke pork chops?
It depends on how thick your chops are. For roughly 1 inch thick pork chops it typically takes between 60 and 90 minutes. If they’re thinner it will take less time; if they’re thicker, more time.
How long should I smoke pork chops?
Until the internal temperature reach 145 degrees F!
What goes well with smoked pork chops?
A great coleslaw like my pineapple coleslaw or apple broccoli slaw would go really well with these chops. Both are gluten free, paleo, and Whole30 compliant, just be sure and use my compliant healthy coleslaw dressing.
Cooking Tips
- This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
- Taking the pork out of the brine and setting it aside while you make the seasoning will help it warm up a bit, which you want after it’s been cold in the refrigerator. Meat can cook unevenly if it’s too cold when placed on a grill or smoker – on a grill the outside cooks and the inside stays cold; in a smoker, the the inside can take too long to cook and the outside overcooks.
- If using a meat probe, insert it into the smallest pork chop. This makes sure the smallest one doesn’t overcook and you can monitor the larger ones until they’ve come to temperature.
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IF YOU’RE LOOKING FOR MORE WHOLE30 GRILLING IDEAS, CHECK THESE OUT!
- Grilled Teriyaki Chicken
- Greek Lamb Skewers
- Smoked Pork Loin Roast
- Teriyaki Chicken Kabobs
- Smoked Meatloaf
OR IF YOU NEED SOME EASY WHOLE30 DINNER IDEAS, TAKE A LOOK AT THESE!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
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- Paleo Ground Beef & Broccoli
- Paleo Meatloaf Muffins
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Smoked Pork Chops (Whole30, Paleo, GF)
Equipment
- A large container (to fit the pork and brine)
- A temperature probe or meat thermometer
Ingredients
Brine:
- 2 cups apple juice Whole30 compliant
- 2 cups water
- ¼ cup Diamond Crystal kosher salt
Chops:
- 1 lb boneless pork chops about 1 inch thick
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp oil avocado or olive
Instructions
- Select a container that will fit the pork and brine mixture but not be too big. Measure out the apple juice and water with a measuring cup and pour both into the container. Measure out the salt with a measuring cup and pour it into the juice mixture.
- Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the pork in. Make sure the pork chops are covered by the brine. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 1 to 1.5 hours.
- Remove the container from the fridge and dump out the brine mixture. Place the pork on a cutting board and remove any excess liquid with a paper towel. Set aside.
- Now is the time to get your wood pellet grill or smoker going (we use our Traeger for this recipe). Make sure there are pellets or wood in it and set it to 225 degrees F.
- Measure out the seasonings with measuring spoons into a small bowl. Stir together with one of the measuring spoons then set aside briefly. Measure out the oil and pour over the pork chops, then rub it over the chops with your hands until they are well covered.
- Sprinkle half of the seasoning on one side of the chops and rub it in, then flip the chops over and sprinkle the other half of the seasoning and rub that in. Make sure the chops are well covered with seasoning.
- Place your chops on the grill or smoker using a pair of tongs or other utensil. If you have it, place a temperature probe into the thickest portion of one of the chops (usually somewhere in the middle). Set the probe to 145 degrees F. If you don’t have a temperature probe, check the pork with a meat thermometer (we love our Thermapen) after 45 minutes to see where it’s at, then check again every 10 to 15 minutes and pull it once it reaches 145 degrees F.
- Once the chops are done smoking pull them off the grill or smoker and onto a clean cutting board. Let them rest for 5 to 10 minutes, then serve.
Notes
- This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
- Taking the pork out of the brine and setting it aside while you make the seasoning will help it warm up a bit, which you want after it’s been cold in the refrigerator. Meat can cook unevenly if it’s too cold when placed on a grill or smoker – on a grill the outside cooks and the inside stays cold; in a smoker, the the inside can take too long to cook and the outside overcooks.
- If using a meat probe, insert it into the smallest pork chop. This makes sure the smallest one doesn’t overcook and you can monitor the larger ones until they’ve come to temperature.
Kassi
We tried this last night at our family BBQ. Everyone loved them and they turned out sooo moist too! Thanks Taryn!
Taryn Solie
I’m so glad you liked it! 🙂
Brian
Is there any way to make this keto friendly
Taryn Solie
Hi Brian! I believe this recipe is already keto friendly as is it very low carb and the apple juice is just being used as a brine. If there’s something specific you’re worried about, please let me know. Thanks!
Kathy Olson
How do you measure out the oil to put on the pork chops when there is no measurement given??
Taryn Solie
Thank you for pointing that out Kathy! It was an oversight on my part. I’ve gone ahead and updated the recipe with the oil measurement of 1 teaspoon.