Smoked Pork Chops
A delectable and succulent pork chop, infused with a symphony of flavors through marination and the gentle touch of smoke.
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
Ingredients
Pork Chops
- 6 cut bone in pork chops at least 1 ½ inches thick
- 2 tbsp olive oil
Marinade
- 3 L water
- 2.1 oz kosher salt
- 1.1 oz white granulated sugar
- 2 tsp fennel seed
- 2 tsp whole black peppercorns
- 2 bay leaves
- 3 garlic clove
- 3 sprigs fresh thyme
Barbecue Rub
- 1.3 oz kosher salt
- 1.4 oz crushed black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.7 oz paprika
Instructions
- Prepare a large bowl that will fit all of the pork chops. Add water to the bowl, then add salt, sugar, fennel seed, peppercorns, bay leaves, garlic, and thyme and mix well.3 L water, 2.1 oz kosher salt, 1.1 oz white granulated sugar, 2 tsp fennel seed, 2 tsp whole black peppercorns, 2 bay leaves, 3 garlic clove, 3 sprigs fresh thyme
- Place the pork chops in the bowl, making sure that they're completely submerged. Add more water if needed. Cover the bowl and place it in the refrigerator for at least 6 hours, or up to 24 hours.6 cut bone in pork chops
- Prepare a bowl and add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.2.1 oz kosher salt, 1.4 oz crushed black pepper, 2 tsp garlic powder, 2 tsp onion powder, 0.7 oz paprika
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 250℉/126℃.
- Using a paper towel, thoroughly dry the pork chop roast. Sprinkle the rub powder or another rub powder of your choice evenly on both sides.
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select pork→ steak→ chop in the parameters list. Set the target temperature to 145℉/63℃ for medium.
- Transfer the pork chops into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone. You will be notified once your food is ready to be removed from the smoker.
- Using tongs, carefully remove the pork chops and place on a heat resistant surface. Wrap with foil and let rest for at least 3 minutes. (Note: the internal temperature will continue to rise.)
- Carefully remove the probe.
- For a more intense flavor, you can use a torch or oven to apply heat at a high temperature.
Video
Nutrition
Calories: 309kcalCarbohydrates: 14gProtein: 31gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 6322mgPotassium: 723mgFiber: 4gSugar: 6gVitamin A: 1705IUVitamin C: 2mgCalcium: 88mgIron: 3mg
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