See how a pellet smoker can turn you into a pork chop champ. Show
Let's get grilling1 In a saucepan, combine 1 cup water with bay leaves, peppercorns, ginger and garlic cloves. Bring to a boil and stir until all salt is dissolved. Allow to cool. Add ice and ginger ale. Place pork chops in brine and allow the meat to soak in the solution for 6-24 hours, refrigerated. 2 Remove the pork chops, and discard the brine. Then rinse the chops in cold water and pat dry. Slather both sides of the porch chops with oil and then season both sides with pork seasoning. Place the seasoned chops on a plate in the refrigerator, uncovered. Preheat your pellet grill to 225°F. 3 Place a temperature probe into the thickest part of your boneless pork chop, and set the pork chop on your pellet grill. Smoke until the meat reaches an internal temperature of 100°F (about 45 minutes). 4 Increase the heat on your pellet grill to 425°F and cook the pork chops until they reach an internal temperature of 140°F. Continue to cook the ribs until they reach an internal temperature of 195°F. The meat should pull back significantly from the bone. It should also look absolutely delicious. 5 Remove the pork chops and allow them to rest on a plate, covered tightly with foil for 10 minutes or until the meat reaches an internal carryover temperature of 145°F. Serve immediately. Allow the meat to rest for 30-45 minutes. Then serve up and eat up, no sauce necessary. Ingredients
Basic pork chop brine
Optional enhanced pork chop brine
For safe meat preparation, reference the USDA website. Our Reviews3 /5 2 ReviewsRated 2 out of 5 by from Step 4&5 have typos Steps 4 and 5 include instructions for ribs. I didn't try the marinade. Date published: 2022-05-29 Rated 4 out of 5 by Snack31 from Great Chops, Bad Recipe These are wonderful chops, juicy and tender. I added a little bite of heat with the rub (red pepper flakes). But the recipe is confusing as steps 4 & 5 reference a different cut of meat.. Date published: 2022-02-24 Adventurous EatsTake your taste buds outside their comfort zone with these unexpected twists on grilling favorites. GET EXCLUSIVE TIPS & RECIPESSign Up Light your fire with all new Kingsford® products.Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level. If you are looking for a great recipe for smoked pork chops to cook on your pellet grill then I have you covered! Pork chops are fast and easy to smoke and adapt well to a variety of flavor combinations. Let me walk you through how I smoke pork chops so you can make them
yourself!
Start with the Right Pork ChopsThe key to this recipe is to start with a great pork chop. You might think that is obvious but a LOT of folks screw up at this stage. There are two things you want to look for when selecting pork chops to go on your smoker:
Thin cut pork chops are great for grilling but tend to dry out easily in a smoker. You want a chop that is at least an inch thick so it will cook slow enough to take on some smoke flavor but not so fast that it overcooks and dries out. You will also want to make sure that you are cooking a REAL pork chop and not a slices of pork loin. Real pork chops have a bone and will be the equivalent cuts as either a Porterhouse or Ribeye steak. A lot of supermarkets will slice up a pork loin and sell the slices as “Boneless Pork Chops” and, while they have their uses, they simply are not as tasty as a real pork chop. Get the Pork Chops Ready for the SmokerOnce you have you pork chops picked out it is time to get them ready for the smoker. Optional BriningA lot of recipes will instruct you to brine or marinade the pork chops but, while that does add some flavor, this is not an essential step. If you want to take the time to brine your chops then make up the following brine solution and soak the chops in the refrigerator for about four hours. Pork Chop Brine
I like the chops better when I brine them but I rarely plan things far enough in advance to take advantage of this step! Season with a Dry RubSeason each pork chop liberally on all sides with a dry rub. I used a commercial blend, Meat Mitch Rub, and can also recommend Bone Sucking Sauce Dry Rub. If you want to make your own rub then here is one that I used for Smoked Pork Steaks that is pretty dang tasty. Dry Rub for Smoked Pork Chops
Let the rub soak into the meat for about 20-30 minutes so it can pull some water out of the chops and start to dissolve. Smoke the Pork Chops at 225FTurn on your pellet grill and set the temperature to 225F. I was cooking on a Z Grills pellet grill but this recipe works just fine on a Pit Boss or Traeger. Hickory pellets are an excellent choice for pork chops though some folks prefer the milder smoke from apple pellets. Honestly, the choice of pellets is not that important as long as you are not using nasty mesquite. Get the pork chops on the smoker and let them cook for about 45 minutes. We are aiming for a finished internal temperature of 140-145F and after 45 minutes the chops are NOT done and should be at around 125F. At the 45 minute mark flip the chops over and apply the glaze or sauce of your choice. For this cook I pulled out one of my all time favorite sauces for pork, Thai Sweet Chili. After the chops have been sauced, close the lid and let them cook for about another 15 minutes or until the internal temperature reaches 140F as measured by a digital thermometer. How Did the Smoked Pork Chops Taste?Not to brag but these chops were freaking fantastic. The sweet and slightly spicy Thai glaze works miracles with the saltiness of smoked pork. The chops were extremely juicy even without the brining step. Because I used a real pork chop that actually had some fat in it the meat had a succulence that you just can’t get from a sliced up pork loin. What Would I Change?The only two things that I would consider changing are the dry rub and the smoke. The one flavor note that really works well with pork but was missing in this recipe is citrus. If I had a readily available supply of dried orange peel powder then I would include some with the dry rub. It is hard to get a lot of smoke into a cut of meat that is only on a pellet grill for an hour. I was satisfied with the smokiness of these chops but the meat could have used just a touch more. The next time I cook these I might place a small smoker tube filled with smoldering hickory pellets on the cooking grate. Porterhouse cut pork chops are seasoned with a dry rub, smoked at 225F and then sauced with a sweet and spicy glaze. Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins Course Main Course Cuisine American
Cook times are approximate as the exact time will depend upon the thickness of the pork chops, the accuracy of your pellet grill and how cold the chops were when they went on the grill. Always monitor the internal temperature of the meat with a digital thermometer. Keyword Smoked Pork Chops What temperature do you cook pork chops on a pit boss pellet grill?Preheat your pellet grill to 225°F. Place a temperature probe into the thickest part of your boneless pork chop, and set the pork chop on your pellet grill. Smoke until the meat reaches an internal temperature of 100°F (about 45 minutes).
How long do you smoke pork chops on a pit boss pellet grill?Place the pork chops in the smoker, insert a temperature probe into the thickest part of one of the pork chops, and smoke until the internal temperature reaches 145°F, or about 1 hour 30 minutes.
What temperature and how long do you cook pork chops on a pit boss?Fire up your Pit Boss Grill and set the temperature to 375°F. If you're using a gas or charcoal grill, set it up for medium direct heat. Grill the pork chops for 10-15 minutes per side.
How long do pork chops take to smoke at 225?Preheat smoker to 225 degrees Fahrenheit (F) using fruitwood. Place seasoned pork chops on the smoker and smoke for 30 – 45 minutes. Pull the smoked pork chops when the internal temperature of the steaks is 130 degrees Fahrenheit.
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