Smoked Pork Chops

These delicious and easy-to-make smoked pork chops topped with an apple sauce are perfect for a weeknight meal or special occasion.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Brining 12

Total Time 13 50

Servings servings

Calories 369kcal

Author Will

Cost 10

Add ¼ a gallon (4 cups) of water and the rest of the brine ingredients to a pot and bring to a boil.
Once water has began to boil, continue boiling for 2 minutes and then remove from the heat. Pour the other ¼ gallon of water into pot and allow to cool to room temperature.
Add the pork chops to the brine and place the pot in the refrigerator and brine for 8-24 hours.

Slice apples into ¼" thin slices and set aside.
Melt butter in saucepan and then add sugar, cinnamon, & nutmeg until dissolved. Add apple slices to butter mixture and cook an additional 1 minute. Remove from heat and set aside.

Remove pork chops from brine and rinse under cold water to remove excess salt.
Place on a drying rack and pat dry with paper towels.
Run olive oil over both sides of pork chops and season with salt and pepper to taste.
Pre-heat smoker to 225°F with oak wood and place pork chops directly on grill grates and top with 1 rosemary sprig per pork chop. Smoke until an internal temperature of 135°F, about an hour and fifteen minutes.
Remove pork from smoker and tent with aluminum foil. Discard rosemary sprigs. Raise smoker temperature to 450°. (Place searing plates on smoker if being used)
Place pork chops back on smoker, or searing plates, and cook an additional 3-4 minutes per side until an internal temp of 145°F.
After searing 1 side and flipping, add apple topping mixture atop each pork chop while searing the second side.
Remove from smoker and rest 5-10 minutes before serving with your favorite side dishes.
Enjoy! Leave a comment and rating if you enjoyed this recipe. Thanks!

Don't skip the brine! Brining pork chops makes a HUGE difference in how juicy they wind up after cooking.

Bone in is the way to go. Buy a variety pack of pork chops making sure some have bones. The bone helps to add flavor to the meat!

Don't overcook. An internal temperature of 145°F is the correct finished temp for the perfect pork chop.