There's nothing quite like Pit Boss Smoked Pork Chops. They're thick, juicy, and full of flavor. They are coated in a delicious pork rub that gives them a nice crusty exterior, and the inside is tender and juicy.
You might also like my Air Fryer Bone In Pork Chops recipe.
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You must know by now that I love simple recipes, and this one is for anyone who is a fan of pork chops. You can make these smoked chops on any pellet grill or electric smoker. I've made them on my Pit Boss pellet grill, Traeger grill, and Masterbuilt electric smoker.
Serve them with a Roasted Beet Salad for a quick and easy dinner.
If you want to grill your meat instead of smoke it, check out these juicy Grilled Pork Steaks.
Why You'll Love This Recipe
- It's a simple recipe with a prep time of only 5 minutes.
- These tender pork chops are unbelievably juicy.
- Use boneless pork chops or thick bone-in pork chops.
- They are perfect for an easy weeknight dinner or weekend BBQ.
Recipe Ingredients
This recipe uses basic ingredients that are easy to find at any grocery store:
- Pork chops. I used thick bone-in pork chops. However, this recipe will work for rib chops, sirloin chops, blade chops, thin boneless pork chops, and thick bone-in pork chops. Choose meat that is pink in color and has a small amount of marbling.
- Dry spice rub. I used my homemade Homemade Pork Rub For Smoking. It contains basic ingredients such as onion powder, garlic powder, paprika, brown sugar, chili powder, dry mustard powder, kosher salt, and black pepper. You can also use my homemade Sweet Rub for Smoked Chicken, which is great on chicken and pork. However, feel free to use your favorite spice rub.
- Olive oil. I used extra virgin olive oil, but you can use canola oil or avocado oil.
See the printable recipe card below for quantities and a full list of ingredients.
How To Make Pit Boss Smoked Pork Chops on Pellet Grill
Step By Step Instructions
- Step 1: Preheat your pellet smoker to 250 degrees F. Dry pork chops with paper towels and rub the pork chops with olive oil, either using your hand or a brush.
- Step 2: Combine spice rub ingredients in a small bowl. Apply dry rub generously to coat the pork chops. Ensure you cover the top, bottom, and sides.
- Step 3: Place pork chops directly on the smoker grates, ensuring they do not touch each other.
- Step 4: Close the lid and smoke the pork chops for 30 minutes, then flip them over so they have grill marks on both sides. Smoke for 30 minutes more, or until the internal temperature reaches 145 degrees F when measured in the thickest part with a meat thermometer.
- Step 5: Remove the pork chops from the smoker and let them rest for 5 minutes. Place on a serving platter, serve with your favorite side dishes, and enjoy!
Variations
- Spicy - add chili pepper flakes, cayenne pepper, or extra chili powder to the spice rub to give the pork chops some heat.
- Saucy - brush your favorite BBQ sauce on the pork chops during the last few minutes of the cooking process.
- Kets/sugar-free - leave out the brown sugar in the spice rub, or use your favorite sugar substitute.
Related Recipe: Air Fryer Boneless Pork Chops
Serving Suggestions
Pair these Pit Boss pork chops with Coleslaw with Mayo, Smoked Bacon-Wrapped Perogies, Smoked Corn on the Cob, and Oven-Roasted Potatoes for a complete meal your family will love.
They also go great with Smoked Mac and Cheese, Extra Crispy Air Fryer Potatoes, Twice Baked Mashed Potatoes, and Creamy Cucumber Salad with Mayo.
Expert Tips
- Use pork chops that are about one inch thick. Thicker pork chops will stay juicier during the smoking process.
- Bone-in chops will be more flavorful than boneless chops.
- Thin pork chops will cook faster than thick-cut pork chops. Use a meat thermometer to check for doneness.
Storage Instructions
Refrigerator
Store leftover smoked pork chops in an airtight container for 3-4 days.
Freezer
Store leftovers in the freezer in a Ziploc bag for up to 3 months.
Recipe FAQs
The smoke time for bone-in pork chops is anywhere from 1-1.5 hours, depending on the thickness of the chop and the heat of your smoker. I like to smoke them at around 250 degrees F for one hour.
I like to flip my pork chops when smoking so they get grill marks on both sides.
Smoking pork chops at a low temperature of around 250 degrees Fahrenheit is ideal.
Yes, you can smoke thin cut pork chops. Follow the exact directions above, but smoke them at 250 degrees F for about 30 minutes or until the internal temperature of the pork chop is 145 degrees F.
The best way to determine whether or not a pork chop is done without a meat thermometer is to check for doneness by cutting into the chop. The juices should run clear, and there should be no pink in the middle. There will be a little pink at the outside edge of the chop as this is the smoke ring.
Pork chops are a cut of meat that is typically cut from the pork loin or pork shoulder. They can be either boneless or bone-in, and they are often trimmed of fat before cooking.
My favorites are applewood, cherry, and hickory pellets. I am also a huge fan of the Competition Blend by Pit Boss, which combines hickory, maple, and apple.
🐖 More Smoked Pork Recipes
If You Love This Recipe
... check out these recipes:
Smoked Pork Chops on Pit Boss Pellet Grill
Ingredients
- 4 bone-in pork chops or boneless pork chops
- 2 tablespoons olive oil
- 3 tablespoons dry pork rub
Pork Dry Rub
- 2 teaspoons brown sugar
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the smoker to 250 degrees F.
- Dry pork chops with a paper towel. Rub pork chops with olive oil.
- Combine the ingredients for the spice rub in a small bowl or jar. Apply spice rub liberally, covering the entire pork chop.
- Place pork chops directly on the grill grates. Close the lid and smoke for about one hour, flipping the pork chops after 30 minutes. Smoke until the internal temperature reaches 145 degrees F in the thickest part of the meat with a meat thermometer.
- Remove the pork chops from the smoker and let rest for 5 minutes.
- Serve with your favorite side dishes and enjoy!
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Notes
- Use pork chops that are about one inch thick. Thicker pork chops will stay juicier during the smoking process.
- Bone-in chops will be more flavorful than boneless chops.
- Thin pork chops will cook faster than thick-cut pork chops. Use a meat thermometer to check for doneness.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Rod & Mary Ell says
"VERY" Tasty. Tender. Loved it. Recommend for sure
Brittany F. says
My family loves smoked meats and this recipe was a hit! The pork chops have so much flavor.
Jeri says
Hi, Brittany! I'm so glad your family loved these pork chops as much as we do! Thanks for commenting! 🙂