Kitchen notes · a little help before you start
Smoked Pork Chops
A little char around the edges makes these smoky chops especially inviting. They have the generous feel of a backyard dinner, with a seasoned crust and a proper pause before serving. Plan for the brine ahead of time so the cooking itself can stay relaxed.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Start with a bowl that fits
Choose a bowl that holds the chops and also fits inside your refrigerator.
2. Chill the brine
Add the cold water before submerging the chops, then cover and refrigerate as directed.
3. Check the thickest part
Use a thermometer to check for the stated 145 F after the chops go into the smoker.
Get to know the ingredients
Thick bone-in chops
Use the thick-cut chops specified in the ingredient list, at least one and a half inches thick.
Kosher salt
The brine specifically calls for kosher salt and says not to use table salt.
Thyme choices
Fresh thyme is listed, with a measured dried-thyme alternative included in the same entry.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 13 steps completeMake room for Smoked Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give the chops a rest
Let the smoked chops rest for at least five minutes before serving.
A little more help as you go
Dry before seasoning
Pat the chops dry after lifting them out of the brine and before adding oil and rub.
Char before smoking
The brief grill or grill-pan stage comes before the longer smoker stage.
A few questions you might have
How far ahead should I start the brine?
The covered chops need at least six hours in the refrigerator, with up to twenty-four hours allowed.
Do the chops need to be submerged?
Yes, the brining step says to keep them completely submerged.
Which wood is specified?
The smoker directions call for apple wood chips and a 250 F setting.
Does the grill finish cooking the chops?
The grill adds a little char first; the chops then cook in the smoker to the stated temperature.
Can I serve them straight from the smoker?
Allow the specified five-minute minimum rest first.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
