Smoked Pork Chops (Whole30, Paleo, GF)

These Smoked Pork Chops are so easy to make and come out flavorful and juicy. This recipes 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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Brining Time 1

Total Time 2 10

Servings

Calories 194kcal

Author Taryn Solie

Equipment

A large container (to fit the pork and brine)
A liquid measuring cup
A measuring cup
A whisk
A cutting board
Measuring spoons
A small bowl
A pair of tongs
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.

Video

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.

Nutrition