The Best Way to Smoke Boneless Pork Chops for Tenderness and Flavor

Smoking boneless pork chops is a simple yet effective method to create tender, flavorful cuts of meat. This guide takes you through the process of smoking delicious boneless pork chops, ensuring a juicy and perfect result every time. From the preparation to the smoker setup, we cover everything you need to know to become a master of smoked pork chops.

Ingredients

4 Heritage boneless thick pork chops (about 4 pounds) 2 cups water 2 cups apple cider 1/4 cup brown sugar 1/2 tablespoon ground cinnamon 1/2 tablespoon black peppercorns 1/2 tablespoon candied ginger 5 cloves 1/2 large apple 1/2 yellow onion 3 cups ice cubes 2 cups apple juice Rub ingredients: 2 tablespoons brown sugar 2 tablespoons smoked paprika 1 tablespoon chili powder 1/2 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon dried thyme Mustard sauce ingredients: 1 cup spicy brown mustard 1/4 cup rice vinegar 3 tablespoons brown sugar 1 tablespoon molasses 1/2 teaspoon smoked paprika 1/4 teaspoon black pepper

Preparation

Start by preparing the brine for the pork chops. In a large pan on the stove, combine the following ingredients and bring to a slow boil over low heat:

2 cups water 2 cups apple cider 1/4 cup brown sugar 1/2 tablespoon ground cinnamon 1/2 tablespoon black peppercorns 1/2 tablespoon candied ginger 5 cloves

Once it reaches a boil, remove the pan from the heat and add 3 cups ice cubes and 2 cups apple juice. Then, peel and quarter a large apple and slice up a yellow onion. Add these to the mixture, and stir until well combined. Pour the mixture into a large pan. Add the pork chops, ensuring they are completely submerged. Refrigerate the mixture and pork chops for 4 hours.

Rub and Seasoning

While the pork chops are brining, prepare the rub mix in a small bowl:

2 tablespoons brown sugar 2 tablespoons smoked paprika 1 tablespoon chili powder 1/2 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon dried thyme

Remove the pork chops from the brine and pat them dry with a paper towel. Lay the pork chops in a pan designed to be used on the smoker, and sprinkle the rub mixture over both sides of the chops, making sure to rub it in thoroughly. Flip the chops over and repeat the process on the other side.

Smoking the Pork Chops

Ensure your smoker is prepared to smoke at a temperature of 215 degrees Fahrenheit. I recommend using a separate internal thermometer for the pork chops, as the one on the smoker can be unreliable. Adapt this recipe for any type of smoker, whether it's electric, gas grill/smoker, or charcoal smoker.

Smoke the pork chops until they reach an internal temperature of 145 degrees Fahrenheit, which typically takes about 90 minutes for two-inch thick chops. Use a meat thermometer to measure the temperature at their thickest part. Be careful not to push the thermometer through the pork chops, as they will be extremely tender.

Once the pork chops have reached the desired internal temperature, remove them from the smoker and place them on a platter. Cover the platter with a tent of aluminum foil, ensuring it does not touch the meat. Let the pork chops sit for 10 minutes to allow the juices to be reabsorbed.

Mustard Sauce and Serving

To prepare the Carolina mustard barbecue sauce, combine the following ingredients in a bowl:

1 cup spicy brown mustard 1/4 cup rice vinegar 3 tablespoons brown sugar 1 tablespoon molasses 1/2 teaspoon smoked paprika 1/4 teaspoon black pepper

Place each boneless pork chop on a plate, and add a small amount of the mustard sauce next to each chop. This allows each person to use as much sauce as they desire.

Tips and Tricks

Ensure the pork chops are completely submerged in the brine mixture to absorb the flavors while tenderizing. Use a combination of apple and hickory wood chips for a balance of sweetness and smoke flavor. Adapt the recipe for different types of smokers to get the best results. Do not smoke the pork chops over a very high temperature to maintain tenderness.

Note: For more tips and tricks on cooking delicious pork chops, check out the full recipe: Smoking Boneless Pork Chops The Easy Way.

Conclusion

Smoking boneless pork chops is a delightful and accommodating cooking method, and with this recipe, you can ensure that your pork chops cook up tender and delicious every time. From brining to smoking, each step is crucial for achieving the perfect result. Happy cooking!