Quick Answer
Smoked pork chops need to be cooked to an internal temperature of 145°F. For 1-inch thick boneless pork chops, this usually takes 30-45 minutes of smoking time. Bone-in chops take 45-60 minutes due to the bone insulating the meat. Thicker chops require more time. Use an instant-read thermometer to check for doneness. When smoked correctly, the chops should be tender and juicy inside with a nice smoky bark on the outside.
Detailed Article Guide
Smoked pork chops are a delicious way to add flavor to a quick and easy dinner. The smoky aroma and flavor perfectly complements the rich taste of the pork. While delicious, proper cooking technique is required to ensure the chops are cooked through without drying out.
The smoking time required depends primarily on two factors:
- Thickness of the chops
- Whether the chops are bone-in or boneless
This guide will provide specifics on cook times along with step-by-step instructions to perfectly smoke pork chops at home. We’ll also discuss how to tell when they’re done and include some extra tips for maximizing flavor.
How Long to Smoke Different Thicknesses of Pork Chops
Pork chops are sold in various thicknesses from thin cutlets to thick porterhouse chops. The greater the thickness, the longer the cooking time needed. Here are general guidelines for smoking times based on thickness:
| Thickness | Smoking Time |
|---|---|
| 1/2 inch | 15-30 minutes |
| 3/4 inch | 30-45 minutes |
| 1 inch | 45-60 minutes |
| 1 1/2 inches | 1-1.5 hours |
| 2 inches | 1.5-2 hours |
Keep in mind these times are approximate as cook times can vary based on factors like your smoker temperature and the particular shape and bone structure of the chops.
Boneless vs Bone-In
Bone-in chops will take longer to smoke than an equally thick boneless chop. The bone partially insulates the meat, slowing the cooking process. For boneless chops, simply follow the times based on thickness from the table above.
For bone-in chops, add 15-30 minutes to the times above. Plan for at least 45-60 minutes of smoke time for 1-inch bone-in pork chops. Up to 1 1/2 hours may be needed for thicker bone-in cuts to reach the proper internal temperature.
Step-by-Step Instructions
Follow these steps for perfectly smoked pork chops every time:
- Trim excess fat: Use a sharp knife to trim off any large pieces of fat around the edges of the chops. Leave a thin layer of fat to help keep the chops juicy.
- Apply rub: Coat both sides of the chops liberally with your favorite dry rub. Try basic brown sugar and chili powder or get creative with spices like paprika, garlic powder, cayenne, and dry mustard.
- Allow chops to rest with rub: Let the coated chops rest at room temperature for 15-30 minutes before smoking. This allows the spices and salt time to penetrate the meat.
- Preheat smoker to 225-245°F: Use hardwood charcoal or wood chunks in an electric or propane smoker. Good wood choices are hickory, apple, cherry, pecan, or mesquite.
- Smoke the chops: Place chops directly on the smoker grates. Smoke for the estimated time based on thickness and bone-in or boneless. Use a digital thermometer to monitor smoker temp.
- Flip once halfway: Flip the chops over about halfway through cook time to ensure even smoking.
- Check temperature: Check temperature after estimated cook time. Pork should reach 145°F internally.
- Let rest 5 minutes: Remove chops from smoker and let rest 5 minutes before serving. This allows juices to redistribute.
Checking for Doneness
The best way to ensure pork chops are fully cooked but not overdone is to use an instant read thermometer. Check the temperature of the thickest part of the chop by inserting the thermometer sideways into the center.
Smoked pork chops are safely cooked and ready to eat at a minimum internal temperature of 145°F. At this stage they should be slightly pink inside. For further cooked chops, continue smoking up to the 160°F range.
You can also assess doneness via meat texture and appearance. Smoked pork chops are ready when:
- The inside looks lightly pink with a hint of redness in the very center
- The meat feels firm yet springs back slightly when pressed
- The juices run mostly clear with a tinge of pink when poked
If the chops are very white inside with no pink, they are overcooked and likely dry. If the meat seems soft and squishy, they need more time to cook through.
Tips for Maximizing Flavor
Follow these extra tips and tricks for getting the most flavor out of your smoked pork chops:
- Brine first: Soak chops in a saltwater brine before smoking to infuse seasoning throughout the meat.
- Make deep cuts: Use a knife to slice slits across the chops so smoke and rub penetrate deeper.
- Spritz with apple juice: Mist chops with apple juice during smoking for extra moisture and flavor.
- Use flavorful wood: Opt for stronger smoke woods like hickory or mesquite.
- Apply sauce: Brush on your favorite barbecue sauce during the last 15-30 minutes of smoking.
- Rest before serving: Let chops rest 5+ minutes before slicing to seal in juices.
Conclusion
With the proper technique, smoked pork chops are an easy and delicious meal option. Allow 1-inch chops 30-45 minutes of smoking time, adding more time for thicker cuts and bone-in. Use a thermometer to check for an internal temperature of 145°F. Rest the chops before serving for juicy, tender results infused with smoky barbecue flavor.