Grilled Pork Chops – Cooking Enthusiast

Recipe Particulars

The summertime is perfect for outdoor barbecues and delightful smoked meats, like these Grilled Pork Chops. I adore dishing up these chops because they’re gratifying, uncomplicated, and superb with other dishes.

• FLAVOR: These pork chops have a delightful, smoky apple taste from the pellets. They’re salted and seasoned with garlic and onion to intensify the palatable flavor of the meat.
• CONSISTENCY: These Grilled Pork Chops are so succulent and tender. The external part has a delectable crust thanks to the cast iron pan they’re cooked in.
• TIME: It will require 90 minutes to prepare these chops.
• SIMPLICITY: This formula is extremely simple to prepare and utilizes only a few ingredients. Just follow these step-by-step instructions and images to get the finest grilled pork chops every time.

Necessary Items

Notes on Ingredients

• Pork chops- Bone-in chops are best because they will remain moist throughout the smoking process.
• Apple wood pellets- These add great complementary flavor to the pork while it smokes.

Add-ins and Substitutes

• Swap another smoker pellet- Applewood is great with pork, but you can also use hickory, cherry, maple, or pecan wood pellets.
• Add brown sugar- For some additional sweetness, rub brown sugar in with the seasonings. It will caramelize nicely as the pork cooks.
• Swap another cut of meat- You can use boneless pork chops, but reduce the cook time to avoid drying it out. This recipe also works for chicken thighs, legs, and breasts.
• Utilize different seasonings- Experiment with these Grilled Pork Chops using fennel seeds, BBQ rub, red pepper flakes, ground mustard, or cayenne pepper.

How to Prepare Grilled Pork Chops

• Warm up the grill. Get the smoker up to 225 degrees Fahrenheit and ensure that there are adequate pellets inside.
• Combine the seasonings. In a small prep bowl, mix the salt, black pepper, paprika, onion powder, and garlic powder. Then set it aside.

• Rub the chops with oil and spices. Drizzle the olive oil on all sides of the pork chops. Then evenly season the pork chops on all sides with the spice rub.
• Grill the pork. Place the pork chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F, about 60-90 minutes.

• Create a crust by grilling the pork in cast iron. Remove the chops from the smoker. Add butter to a cast iron pan and bring it to medium-high heat. Then sear each side for about 30 seconds to create a golden brown crust. Allow to rest for 5-10 minutes on a plate covered with foil before serving.

Professional Tip: Create a tent of foil over the cooked pork chops as they rest to keep them warm so they can be served once the resting time is complete.

Tricks for the Recipe

• Warm up the smoker- Get the smoker up to 225 degrees F before adding the seasoned pork chops so they get a nice crust, rather than slowly heating up and steaming.
• Confirm readiness with a meat thermometer- Verify that the meat has reached at least 145 degrees in its thickest part before taking it out of the smoker.
• Finish them in the cast iron pan- Cooking the pork chops in butter in the cast iron pan adds flavor and a tasty crust that makes these chops irresistible.
• Allow time for resting before slicing- Don’t cut into the meat right away. Allow it to rest at least 5-10 minutes so the juices can reabsorb into the pork. Otherwise, they will run out when sliced.

Frequently Asked Questions

Serving Recommendations

These Smoked Pork Chops are fabulous with barbecue and picnic foods. Pair them with salads, side dishes, delectable sauces, and end the meal with a dessert.

• Sauces: Accompany these chops with some homemade bbq sauce, 3-ingredient Chick-Fil-A sauce, yum yum sauce, or chimichurri sauce.
• Salad: Match these Smoked Pork Chops with a tricolor pasta salad, cucumber tomato feta salad, chicken salad with grapes, or potato salad with baked salmon.
• Sides: Delight in these chops with some bacon-wrapped asparagus, air fryer corn on the cob, buttermilk cornbread, or pork belly burnt ends.
• Desserts: Conclude the meal with cherry cobbler, lemon cupcakes with raspberry buttercream, chocolate caramel pretzel bars, or chewy chocolate chip cookies.

Prepare This Recipe in Advance

Prepare in advance: You can pre-make the spice rub and then coat the meat with oil and the rub. Place them on a plate, cover with plastic wrap, and refrigerate until you’re ready to smoke them.

Storage: Store these Smoked Pork Chops in an airtight container in the refrigerator once they have cooled for up to 4 days.

Freezing: Freeze these cooled chops wrapped in foil and plastic wrap in a freezer ziplock bag for up to 3 months. Thaw overnight in the fridge before reheating.

More Smoked Meats!

Complete Recipe Directions

• Heat your smoker to 225 degrees F. Ensure there are enough pellets inside. I recommend using apple wood when smoking pork, but any other fruit woods will suffice.

• In a small prep bowl, mix the salt, pepper, paprika, onion powder, and garlic powder. Then set it aside.

• Drizzle the olive oil on all sides of the pork chops. Then evenly season the pork chops on all sides with the spice rub.

• Place the pork chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. Use an instant-read thermometer for this step. This can take anywhere from 60-90 minutes. It really depends on how thick your pork chops are.

• Remove the chops from the smoker. Add the butter to a cast iron pan and bring it to medium-high heat. Then sear each side for about 30 seconds to create a golden brown crust. Transfer to a plate and cover with foil. Allow to rest for 5-10 minutes before serving.

• Preheat the smoker- Ensure the smoker reaches 225 degrees F before adding the seasoned pork chops to achieve a nice crust, rather than slowly heating up and steaming.
• Check doneness with a meat thermometer- Verify that the meat has reached at least 145 degrees in its thickest part before removing it from the smoker.
• Finish them in the cast iron pan- Cooking the pork chops in butter in the cast iron pan adds flavor and a tasty crust that makes these chops irresistible.
• Let it rest before slicing- Avoid cutting into the meat right away. Allow it to rest for at least 5-10 minutes so the juices can reabsorb into the pork. Otherwise, they will run out when sliced.

Calories: 385kcal | Glucides: 3g | Protéine: 36g | Graisse: 25g | Graisse saturée: 9g | Graisse polyinsaturée: 3g | Graisse monoinsaturée: 10g | Graisse trans: 0.4g | Cholestérol: 132mg | Sodium: 1260mg | Potassium: 661mg | Fibre: 1g | Sucre: 0.3g | Vitamine A: 1050IU | Vitamine C: 0.2mg | Calcium: 45mg | Fer: 2mg